Chickpea shakshuka
This Moroccan inspired chickpea shakshuka dish has a spicy kick to it. Shakshuka is traditionally served at breakfast and perfect for dinner too. Serve with bak
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Cooking tools:
- Skillet
- Oven
- Stove
- Spoon
- Baking sheet
- Chef's knife
- Cutting board
Ingredients
- 1 teaspoon caraway seeds
- 1 teaspoon cumin seeds
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- 2 cloves garlic, crushed
- 1 fresh long red chilli, chopped finely
- 1 large brown onion (200g), chopped coarsely
- 1 large red capsicum (350g), chopped coarsely
- 400 grams canned chickpeas (garbanzo beans), drained, rinsed
- 400 grams canned diced tomatoes
- 1 cup (250ml) water
- 2 teaspoons harissa
- 2 teaspoons caster (superfine) sugar
- 4 free-range eggs
- 1/4 fresh coriander (cilantro) leaves
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