Shakshuka with Chickpeas

Have you ever tried shakshuka? Made with eggs poached in spicy, tangy tomato sauce and chickpeas, it’s a nourishing, delicious dinner or brunch.

Shakshuka may be at the apex of eggs-for-dinner recipes, though in Israel it is breakfast food, a bright, spicy start to the day with a pile of pita served on the side. (It also makes excellent brunch or lunch food.) It’s a one-skillet recipe of eggs baked in a tomato-red pepper sauce spiced with cumin, paprika and cayenne. First you make that sauce, which comes together fairly quickly on top of the stove, then you gently crack each of the eggs into the pan, nestling them into the sauce. It’s rich, flavorful, and oh-so-good.

Luckily, this shakshuka is a breeze to make! It only requires a handful of pantry ingredients.

Delicious and easy to make, this shakshuka recipe would be an excellent choice for a holiday brunch or breakfast, or even a weeknight dinner. To make it a truly show-stopping dish, top it with sliced avocado, crumbled feta, and fresh parsley leaves. Then, scoop it up with pita bread or slices of the best crusty bread you can find.

This recipe of shakshuka with chickpeas is a quick, one-skillet dinner or anytime meal prepared with a Indian spice blend for bold flavor.

One of the things I love about shakshuka is that it’s made with just about all kitchen staples, and is done in twentyish minutes. It is loaded with energy-packed ingredients and naturally gluten-free.

Lets see how to make this Shakshuka with Indian Flavors,

CHANA MASALA SHAKSHUKA RECIPE

INGREDIENTS:

2 tbsp cooking oil
1 tsp cumin seeds
few curry leaves
1 tsp ginger-garlic paste
1 cup onion,finely chopped
2 cup tomato,finely chopped
1/2 tsp turmeric powder
1 tsp red chilli powder
1/2 tsp cumin powder
1 tsp coriander powder
1/2 tsp garam masala
1 tsp chana masala
1 cup cooked chana/chickpeas
3 large eggs
salt to taste
1 tbsp coriander leaves, finely chopped

DIRECTIONS:

1. In a heavy bottom pan,heat oil and then add cumin seeds and curry leaves.
2. Once it splutter add ginger-garlic paste, onion and cook till golden brown and translucent.
3. Now add tomato allow it to cook till it is mashy.
4. Then add the spices ( Turmeric, Red chilli, cumin, coriander, Garam masala and channa masala) with salt and cook till oil seperates.
5. Then add cooked the chickpeas/chana with little water and cook for 5 mins.
6. Then crack open an egg and cook for 2 more mins by closing the lid.
7. Finally add coriander leaves before turning off.
8. Serve hot with slice of bread or pita

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