No Bake Shakshuka Chickpea with Spinach
Shakshuka is a North African and Middle Eastern dish that is typically eaten as breakfast. However this simple yet wholesome meal is ideal to be served during lunch or dinner.
Serves: 4 | Prep time: 10 mins | Cook time: 20 mins
Ingredients:
- 2 tbsp extra virgin olive oil
- ¼ tsp ginger, chopped
- 4 cloves garlic, sliced
- 4 cups (about 5 ounces) baby spinach, chopped
- 1 can (15 ounces) no-salt-added chickpeas, rinsed
- 2 cups canned crushed tomatoes
- ¼ cup heavy cream
- ½ tsp salt
- 4 large eggs
- Fresh thyme 1 tablespoon, chopped
Garnishing ingredients:
- ½ tsp freshly ground black pepper
- ¼ cup parsley , chopped for garnish
Directions:
- In a large skillet, heat oil over medium heat.
- Add in ginger, garlic, and spinach and cook for 2 minutes or until garlic and ginger began to brown and spinach is wilted.
- Reduce heat to medium-low and stir in chickpeas, tomatoes, cream, and salt.
- Adjust heat to bring it to a simmer.
- In a small bowl, crack an egg, taking care not to break the yolk.
- Make a well in the chickpea mixture roughly large enough to hold the egg and slip egg in it so that the yolk and most of the egg white is contained.
- Repeat the procedure with the remaining 3 eggs, evenly spacing them around the skillet.
- Sprinkle with thyme, cover, and cook for 6 to 8 minutes or until the eggs reach the desired doneness.
- Remove from the heat, sprinkle with freshly ground black pepper and parsley serve.