Shakshuka With Chickpeas and Spinach

By

36 likes 31 klips

You can't Shakshouka off the warm and happy feelings you get from this delicious breakfast.

sy0IKZWbXG Kitchenbowl
Prep Time

10 min

PT10M
Cook Time

45 min

PT45M
Wait Time

--

PT0S PT55M
Shakshuka With Chickpeas and Spinach

Ingredients

Serves 4
4 servings Serves

Instructions

Step 1

In a cast iron skillet, heat olive oil over medium high heat. Add minced garlic & onions.

In a cast iron skillet, heat olive oil over medium high heat. Add minced garlic & onions.

Step 2

When onions are translucent, add tomatoes, broth, chickpeas, cumin, paprika & red pepper flakes. Cover, lower heat to medium & cook for 20 minutes.

When onions are translucent, add tomatoes, broth, chickpeas, cumin, paprika & red pepper flakes. Cover, lower heat to medium & cook for 20 minutes.

Step 3

Add the spinach, saffron & cook until spinach leaves are wilted. Season with salt & pepper (I used about 1/2 tsp. of sea salt and 1/4 tsp pepper).

Add the spinach, saffron & cook until spinach leaves are wilted. Season with salt & pepper (I used about 1/2 tsp. of sea salt and 1/4 tsp pepper).

Step 4

Make four little wells in the sauce & crack the eggs into it.

Make four little wells in the sauce & crack the eggs into it.

Step 5

Cover & cook until the eggs are opaque and slightly set, about 13-15 minutes. Garnish with parsley before serving.

Cover & cook until the eggs are opaque and slightly set, about 13-15 minutes. Garnish with parsley before serving.

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About the Creator

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anniew

Former food professional and Betty Crocker Test Kitchens alumni. Portfolio: janniewang.com Blog: fritesandfries.com Instagram: instagram.com/j.anniewang

Shakshuka With Chickpeas and Spinach

Shakshuka With Chickpeas and Spinach

By anniew

You can't Shakshouka off the warm and happy feelings you get from this delicious breakfast.

Prep Time

10 min

Cook Time

45 min

Wait Time

--

Ingredients

Serves 4

Instructions

In a cast iron skillet, heat olive oil over medium high heat. Add minced garlic & onions.

Step 1

In a cast iron skillet, heat olive oil over medium high heat. Add minced garlic & onions.

When onions are translucent, add tomatoes, broth, chickpeas, cumin, paprika & red pepper flakes. Cover, lower heat to medium & cook for 20 minutes.

Step 2

When onions are translucent, add tomatoes, broth, chickpeas, cumin, paprika & red pepper flakes. Cover, lower heat to medium & cook for 20 minutes.

Add the spinach, saffron & cook until spinach leaves are wilted. Season with salt & pepper (I used about 1/2 tsp. of sea salt and 1/4 tsp pepper).

Step 3

Add the spinach, saffron & cook until spinach leaves are wilted. Season with salt & pepper (I used about 1/2 tsp. of sea salt and 1/4 tsp pepper).

Make four little wells in the sauce & crack the eggs into it.

Step 4

Make four little wells in the sauce & crack the eggs into it.

Cover & cook until the eggs are opaque and slightly set, about 13-15 minutes. Garnish with parsley before serving.

Step 5

Cover & cook until the eggs are opaque and slightly set, about 13-15 minutes. Garnish with parsley before serving.

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