Brunch Shakshuka with Chickpeas and Egg
Middle EasternBrunchDesi eggsMedium
Eggs poached in a spiced tomato and chickpea sauce — hearty, warming and perfect with warm bread.
Prep time10 min
Cook time25 min
Total time35 min
Servings3
Ingredients
- 4 Desi eggs
- 1 cup boiled chickpeas
- 4 tomatoes, chopped
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1 tsp red chilli powder
- 1 tsp cumin powder
- 1/2 tsp salt
- 2 tbsp oil
- Fresh coriander for garnish
- Toast or roti, to serve
Method
- Heat oil and fry the onion and garlic until soft.
- Add the tomatoes and all the spices; cook 8 minutes until the sauce thickens.
- Stir in the chickpeas and simmer 3 minutes.
- Make 4 wells in the sauce and crack an egg into each.
- Cover and cook on low heat for 6–8 minutes until the whites are set. Garnish with coriander and serve hot with toast or roti.
Nutrition — estimated per serving
Calories (estimate)250 kcal
Protein (estimate)14 g
Fat (estimate)13 g
Carbs (estimate)16 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Leftover boiled chana works perfectly here. Food safety: cook until the egg whites are fully set. Allergens: contains egg. Substitute: use lobia instead of chickpeas, or add feta on top. Nutrition figures are estimates only, based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).