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Spinach, tomato, and chickpea shakshuka: A delicious twist!

Spinach, tomato, and chickpea shakshuka
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A delicious twist on traditional shakshuka, featuring spinach, tomatoes, and chickpeas for a nutritious and flavorful meal.

Ingredients

Scale
  • 2 cups fresh spinach
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 can (14 oz) diced tomatoes
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 4 large eggs
  • Fresh parsley for garnish

Instructions

  1. Heat olive oil in a large skillet over medium heat.
  2. Add chopped onion and sauté until translucent.
  3. Stir in minced garlic, cumin, and paprika, cooking for another minute.
  4. Add diced tomatoes and chickpeas, simmering for 5-7 minutes.
  5. Fold in fresh spinach and cook until wilted.
  6. Make small wells in the mixture and crack an egg into each well.
  7. Cover the skillet and cook until the eggs are set to your liking.
  8. Season with salt and pepper, and garnish with fresh parsley before serving.

Notes

  • Serve with crusty bread for dipping.
  • Can be made vegan by omitting the eggs.
  • Adjust spices according to your taste preference.

Nutrition

Find it online: https://bibodorecipes.com/spinach-tomato-chickpea-shakshuka-recipe/