Chickpea or Egg Shakshuka

PREP TIME

5 Minutes

COOK TIME

10 Minutes

SERVING SIZE

4 People

Chickpea or Egg Shakshuka

Ingredients

1 tablespoon extra-virgin olive or avocado oil

1 medium yellow onion, chopped

2 cloves garlic, minced 

1 bell pepper (any color), seeded and chopped

7 ripe tomatoes, diced (about 6 cups) or 28-ounce container of diced tomatoes

¾ cup tomato sauce, low-sodium and no sugar added 

2 teaspoons Savory Sizzle or Everything Savory blend

2 cups cooked chickpeas, rinsed and drained or 4 organic eggs

Sea salt to taste

¼ fresh parsley, chopped (for garnish)

Featuring: Savory Sizzle

Savory Sizzle cranks up the heat and the antioxidant and anti-inflammatory power of your scrambles, marinades, meats, roasted veggies, chickpeas, potatoes, chili, fish, dressings, and even tofu.

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Shakshuka hails from Northern Africa, has been adopted in Israel, and is about to become a new staple of your breakfast rotation! Here’s a flavorful and easy vegan twist that combines chickpeas with a spicy tomato sauce with paprika, cumin, cayenne, and fresh parsley. Paprika and cayenne deliver a double-dose of the potent antioxidant capsaicin. The dynamic duo really shines, in terms of cancer-fighting properties, when it’s combined with the lycopene from the tomato sauce.

Directions

  1. Heat oil in a large cast iron skillet over medium heat. Add the onion and saute for 2 to 3 minutes until the onion begins to soften. Add the spices and saute for 30 seconds to allow the spices to bloom and become fragrant.
  2. Add the garlic and bell pepper and saute for another 2 minutes. Stir in the tomatoes and tomato sauce, cover, and simmer over medium-low heat for about 5 minutes until the tomatoes and all the ingredients are well combined.
  3. Add the chickpeas or, if using eggs, make 4 indentations in the tomato mixture and crack an egg into each indentation.
  4. Reduce heat to low, cover the skillet with a lid, and continue to simmer for 8 to 10 minutes until the tomato sauce starts to reduce.
  5. Add salt to taste and garnish with parsley.

Nutritional Highlights

  • Cayenne contains capsaicin, which may help burn fat. Additionally, cayenne has been shown to potentially kill tumor cells, stimulate digestion, and reduce inflammation. Plus, paprika contains capsaicin so you’re getting a double dose!
  • Cumin, garlic, cayenne, and paprika have potential benefits for cholesterol levels and heart health.
  • Turmeric and black pepper possess anti-cancer benefits. 
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