Chickpea shakshuka with a lemon & tahini dressing
Is there anything better than dipping some toasted sourdough into a saucy bowl of shakshuka on the weekend?
Shakshuka is a staple of ours, previously the ultimate brunch food, we now enjoy it for breakfast, lunch and dinner!
- Delicious
- Healthy
- Indulgent
Ingredients (serves 2-3):
Spices: 1 tsp cumin, 3/4 tsp paprika, 3/4 tsp salt, 1/2 tsp coriander, chilli
2 onions, thinly sliced
1 red pepper, sliced into thin strips
2 garlic cloves, finely diced
1 tins of tomatoes
1 tin chickpeas
4 eggs
Sliced halloumi
Parsley/ coriander to serve
Tahini sauce:
1 garlic clove diced
2 tbsp tahini
Lemon juice
1 tbsp water
Chickpea shakshuka:
Sauté the onion, pepper & spices in coconut oil over a med heat for approx. 5 mins.
Stir in the tomatoes, garlic & cook for 3 mins stirring occasionally. Add the chickpeas & stir.
Make 4 wells with the back of a spoon & crack the eggs into the wells. Cook until eggs are cooked through, topping up with water when the tomato mix looks dry.
Cover for final 2 mins to ensure eggs are cooked through.
Served with chopped herbs, a drizzle of tahini sauce, toasted sourdough bread & pan fried halloumi.
Tahini sauce:
Mix all ingredients together. Season with salt & pepper.
Variations:
CHEESE: why not try grating some parmesan/ cheddar over the eggs whilst they are cooking, serving with crumbled feta or dollops of a creamy cheese like ricotta or mascarpone.
BEANS: get creative with your beans, the chickpeas can be subbed for butter, haricot or kidney beans.
HERBS: use whatever you have available - parsley, coriander, chopped chives or spring onions.