No-Bake Chickpea Shakshuka

Current rating: 4 (4 ratings)
Serves 4
Prep 5
Cook 40

This no-bake, no-fuss Shakshuka with veggies and homemade sauce by Danijela Unkovich is perfect for feeding a hungry family for weekend brekkie.

  • 4 Tbsp olive oil
  • 2 brown onion, finely diced
  • 2 red capsicum, finely diced
  • 6 garlic cloves, mined
  • 4 tsp paprika
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1/2 tsp chili flakes
  • 2x 800g tin chopped tomatoes
  • 2x 800g tin chickpeas
  • 4 cups spinach
  • 4 eggs
  • Salt and pepper, to taste
  • Flat leaf parsley, to garnish

Weight, measurement and temperature conversions

Seasonal Food Guide

View nutrition information per serve

  1. Add olive oil to a small deep fry pan with a fitted lid or a cast-iron shallow casserole over a medium heat.
  2. Sauté onions and capsicum for about 15 minutes.
  3. Add garlic and spices and sauté for a minute or so until fragrant.
  4. Add tinned tomatoes and salt and pepper. Bring to a boil then reduce to a low heat. Cover and simmer for 15 minutes. In the last 5 minutes, mix in the chickpeas and spinach.
  5. Make four wells in the sauce and crack in the eggs. Cover with the lid and let cook for 8-10 minutes, or until cooked to your liking.
  6. Serve shakshuka in the pan it’s cooked in. It’s great enjoyed as is, but a crusty piece of bread is always welcomed to mop up the sauce. To brighten, I like a handful of chopped flat-leaf parsley overtop.

Tips

It’s a goodie to meal prep – simply whip up a batch of the sauce (sans eggs) and refrigerate for a few days until ready to eat. To cook, spoon a serving of sauce into a ramekin, make a well for an egg, crack it in and (this time) oven bake until set.

Tips

It’s a goodie to meal prep – simply whip up a batch of the sauce (sans eggs) and refrigerate for a few days until ready to eat. To cook, spoon a serving of sauce into a ramekin, make a well for an egg, crack it in and (this time) oven bake until set.

Nutrition Information