Gluten-Free Spicy Chickpea Shakshuka
A bold twist on the classic shakshuka, this gluten-free version features spicy chickpeas and eggs simmered in a zesty tomato sauce. Perfect for brunch or a cozy breakfast at home!
Ingredients
- 2 large eggs farm-fresh preferred
- 1 can 15 oz canned chickpeas, drained and rinsed
- 2 tbsp olive oil extra virgin for best flavor
- 1 small onion, diced about 1 cup
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 can 14 oz crushed tomatoes
- 1 tbsp honey or maple syrup optional for sweetness
- 1 tsp red pepper flakes, or to taste
- feta cheese to taste optional, for garnish
- 1 cup fresh cilantro or parsley, for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced onions and sauté until they turn golden, about 5-7 minutes. You want them soft and full of flavor.
- Add the minced garlic, smoked paprika, and ground cumin; sauté for about 1 minute until fragrant. Your kitchen should smell divine right about now.
- Stir in the crushed tomatoes, chickpeas, honey (if using), and red pepper flakes. Bring to a simmer and let it cook for about 10 minutes, until the sauce is thickened and flavors meld together.
- Make two small wells in the sauce and crack an egg into each well. Cover the skillet and reduce heat to low. Cook for about 5-7 minutes, until eggs are set and whites are cooked through.
- Once the eggs are done to your liking, remove the skillet from heat. Sprinkle feta cheese (if using) and fresh herbs over the top. Dive in with a piece of bread or your favorite gluten-free option!
Notes
Substitutions & Variations:
- Dairy-Free: Omit the feta or use dairy-free cheese instead.
- Lower Sugar: Skip the honey or maple syrup and let the natural sweetness of the tomatoes shine.
- Add Spinach: Toss in a couple of handfuls of fresh spinach just before adding the eggs for extra greens.