Chickpea Shakshuka with Goat Cheese
Inspired by techniques from America's Test Kitchen.
A filling shakshuka of tender chickpeas in a spiced tomato sauce, crowned with creamy goat cheese.
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Method
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Equipment
- 30 cm non-stick frying pan with a lid
- wooden spoon
- large spoon
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 415 kcal |
| Protein | 23.6 g |
| Carbohydrate | 34.9 g |
| of which sugars | 13.4 g |
| of which free sugars | 0 g |
| Fat | 21.8 g |
| of which saturates | 6.4 g |
| Fibre | 9.1 g |
| Salt | 4.43 g |
Protein per 100 kcal
5.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Sauce
- 30 ml extra-virgin olive oil, plus extra to drizzle
- 1 medium onion, finely chopped about 150 g
- 140 g jarred roasted red peppers, rinsed, patted dry and roughly chopped
- 6 g fine sea salt or table salt about 1 tsp
- ½ tsp ground black pepper
- 1 x 400 g tin chickpeas, rinsed (240 g drained)
- 1½ tsp smoked paprika
- 1 tsp ground cumin
- 800 g tinned crushed tomatoes
Eggs
- 8 large eggs
To finish
- 57 g soft goats' cheese, crumbled
- 1
Heat Oil. Heat 30 ml extra-virgin olive oil in a 30 cm non-stick frying pan over medium-high heat until shimmering.
- 2
Sauté Base. Add 1 finely chopped medium onion (about 150 g), 140 g rinsed and patted-dry jarred roasted red peppers (roughly chopped), 1 tsp fine salt and ½ tsp ground black pepper, cooking about 4 minutes until the onion softens.
- 3
Add Spices. Add 1 rinsed 400 g tin of chickpeas (240 g drained), 1½ tsp smoked paprika and 1 tsp ground cumin and cook 1 minute until fragrant.
- 4
Tomatoes. Stir in 800 g tinned crushed tomatoes, bring to a simmer, cover, lower the heat to medium-low and cook 5 minutes.
- 5
Eggs. Off the heat, make 8 shallow 4 cm hollows (7 around the edge, 1 in the middle), crack a large egg into each and spoon sauce over the edges of the whites.
- 6
Cook Eggs. Return to medium-high heat, bring to a simmer, lower to medium-low, cover and cook about 8 minutes, turning the pan occasionally, until the egg whites are fully set.
- 7
Top. Scatter 57 g crumbled soft goat cheese over the eggs, drizzle with a little extra oil and serve straight away.
Storage
Serve straight away. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
