Chick Shak

These individual Shakshuka entrees have chickpeas in the mixture surrounding the baked egg.  I make mine with the frozen garbanzo beans cooked without salt, so this meal comes together quickly.  The dish is made with items I always have on hand, which makes it a winner too!  The recipe is from Food Network magazine.

Shakshuka with Chickpeas

(Serves 2)

(Divide amongst 2 individual iron skillets)  Cook onion and garlic in olive oil. 
2 teaspoons olive oil
2 tablespoons onion
2 cloves garlic, minced

Add chickpeas, cumin and a pinch of pepper.  Stir to coat.
1 cup garbanzo beans, cooked without salt
1 teaspoon cumin
Fresh ground pepper

Add tomatoes and water.  Bring to a simmer and cook, stirring occasionally, until the sauce thickens.
1 16 ounce can no added salt diced tomatoes
2 tablespoons water

Make wells in the sauce and crack eggs into each.
2 eggs

Transfer the skillets to a 375 F oven.  Bake until the white is just set, about 8 minutes.

   

Happy Monday!