Chickpea shakshuka with a lemon & tahini dressing

Is there anything better than dipping some toasted sourdough into a saucy bowl of shakshuka on the weekend?

Shakshuka is a staple of ours, previously the ultimate brunch food, we now enjoy it for breakfast, lunch and dinner!

- Delicious
- Healthy
- Indulgent

Ingredients (serves 2-3):

Spices: 1 tsp cumin, 3/4 tsp paprika, 3/4 tsp salt, 1/2 tsp coriander, chilli 

• 2 onions, thinly sliced

• 1 red pepper, sliced into thin strips

• 2 garlic cloves, finely diced

• 1 tins of tomatoes

• 1 tin chickpeas

• 4 eggs

• Sliced halloumi

• Parsley/ coriander to serve

Tahini sauce:

• 1 garlic clove diced

• 2 tbsp tahini

• Lemon juice

• 1 tbsp water

Chickpea shakshuka:

1. Sauté the onion, pepper & spices in coconut oil over a med heat for approx. 5 mins.

2. Stir in the tomatoes, garlic & cook for 3 mins stirring occasionally. Add the chickpeas & stir.

3. Make 4 wells with the back of a spoon & crack the eggs into the wells. Cook until eggs are cooked through, topping up with water when the tomato mix looks dry.

4. Cover for final 2 mins to ensure eggs are cooked through.

5. Served with chopped herbs, a drizzle of tahini sauce, toasted sourdough bread & pan fried halloumi.

Tahini sauce:

1. Mix all ingredients together. Season with salt & pepper.

Variations:

CHEESE: why not try grating some parmesan/ cheddar over the eggs whilst they are cooking, serving with crumbled feta or dollops of a creamy cheese like ricotta or mascarpone.

BEANS: get creative with your beans, the chickpeas can be subbed for butter, haricot or kidney beans.

HERBS: use whatever you have available - parsley, coriander, chopped chives or spring onions.