If you're on the hunt for a vibrant and hearty dish that will transport your taste buds straight to the bustling streets of the Middle East, look no further than our Shakshuka with Charred Chickpeas and Pickled Jalapenos! This one-pan wonder is not only visually stunning but also packed with flavor, making it the perfect meal for brunch or a cozy dinner. Imagine perfectly poached eggs nestled in a rich, spiced tomato sauce, complemented by crispy chickpeas and a zesty kick from pickled jalapenos. Ready to elevate your culinary game? Dive into this recipe and discover how easy it is to create a dish that will impress your family and friends!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 4 eggs
- 1/2 cup pickled jalapenos
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Drain and thoroughly pat dry the chickpeas using paper towels to ensure they will char properly.
- Heat a large cast-iron skillet over medium-high heat. Add 1 tablespoon of olive oil and spread the chickpeas in a single layer. Allow them to cook without stirring for 4-5 minutes until they develop a golden-brown, crispy exterior.
- Remove the charred chickpeas and set aside. In the same skillet, reduce heat to medium and add remaining olive oil.
- Sauté the chopped onions until they become translucent and slightly golden, approximately 3-4 minutes.
- Add minced garlic and cook for an additional 30 seconds until fragrant, being careful not to burn.
- Pour in the diced tomatoes, stirring to combine with the onions and garlic. Simmer the sauce for 5-7 minutes until it starts to thicken.
- Create four small wells in the tomato sauce and carefully crack an egg into each depression.
- Cover the skillet and cook for 4-5 minutes, or until egg whites are set but yolks remain runny.
- Sprinkle the charred chickpeas and pickled jalapenos over the shakshuka.
- Season with salt and pepper to taste, and garnish with fresh chopped cilantro.
- Serve immediately, directly from the skillet, with crusty bread or pita for dipping.
Tips
- Pat Dry the Chickpeas: For the best char, make sure to thoroughly dry your chickpeas before cooking. This helps achieve that golden-brown crispiness that adds texture to your dish.
- Use a Cast-Iron Skillet: A cast-iron skillet retains heat well and gives your shakshuka an even cook, making it ideal for this recipe. Plus, it looks great for serving!
- Control the Heat: When cooking the eggs, keep the heat medium-low to ensure the whites set without overcooking the yolks. This will give you that perfect runny center.
- Customize Your Heat: Adjust the amount of pickled jalapenos based on your spice preference. You can also add fresh jalapenos or chili flakes for an extra kick!
- Serve with Bread: Don’t forget to have some crusty bread or pita on hand for dipping. It’s the perfect way to soak up all that delicious sauce!
- Garnish Generously: Fresh cilantro adds a burst of flavor and color to your dish. Feel free to experiment with other herbs like parsley or mint for a different twist.
Nutrition Facts
Calories: 222kcal
Carbohydrates: 18g
Protein: 10g
Fat: 13g
Saturated Fat: 3g
Cholesterol: 186mg
