Do you ever have those moments when you’re just chilling in your kitchen, craving something that’s effortless yet fabulously satisfying? This spicy and savory shakshuka with chickpeas is totally it—packed with warm spices and hearty ingredients, it’s like a hug for your tastebuds in a single skillet dish.
I appreciate how the warmth of smoked paprika and cumin pairs with the garbanzo beans that form the basis of this rustic dish. The warmly spiced, tomatoey base is enhanced by the addition of medium-diced onions, a generous amount of garlic, and—if you like it slightly spicy—some cayenne.
Finally, the dish is crowned by perfectly poached eggs, making it not only a hearty meal that you can’t go wrong with, but also a protein-packed one.
Ingredients
- Olive Oil: Rich in healthy monounsaturated fats, adds richness.
- Garlic: Has anti-inflammatory properties, adds robust flavor.
- Smoked Paprika: Provides a smoky, earthy spice to the dish.
- Ground Cumin: Offers a warm, nutty flavor, aids digestion.
- Diced Tomatoes: Adds acidity and sweetness, rich in vitamin C.
- Garbanzo Beans: High in protein and fiber for heart health.
- Eggs: Excellent source of protein and healthy fats.
- Fresh Parsley: Adds brightness and vitamin K to the dish.
Ingredient Quantities
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (optional)
- 1 (14-ounce) can diced tomatoes
- 1 (15-ounce) can garbanzo beans, drained and rinsed
- Salt and pepper to taste
- 4 large eggs
- 2 tablespoons chopped fresh parsley
- Bread slices for serving
How to Make this
1. In a large skillet, medium heat works best for warming the olive oil. After the oil has heated, the next step is to add the onion, which should be chopped. This is not a time for dicing too finely. Slices give a better end texture and keep the onion from disappearing into the sauce.
2. Include the finely chopped garlic and prepare for one more minute until there is a wonderful buttery aroma.
3. Mix in the smoked paprika, ground cumin, and possible cayenne pepper. Toast the spices in your pan for 1 minute.
4. Incorporate the diced tomatoes, with their juice, into the skillet, stirring well to combine.
5. Incorporate the drained and rinsed garbanzo beans. Sauté everything together and adjust with salt and pepper to taste.
6. Allow the flavors to meld and the sauce to thicken for about 10 minutes, letting the mixture simmer.
7. With a spoon, create four small wells in the mixture of garbanzo beans and tomatoes. Into each well, break an egg.
8. Lower the heat to the minimum, put a lid on the skillet, and let it cook until the eggs are set just to your likeness. Most of the time, this is done in about 5-7 minutes, and you’re left with firm whites and yolks that are still runny.
9. When the eggs have been cooked, the dish can then be sprinkled with fresh parsley that has been finely chopped.
10. Serve at once with side slices of bread for dipping.
Equipment Needed
1. Large skillet
2. Cutting board
3. Chef’s knife
4. Garlic press (optional, for mincing garlic)
5. Measuring spoons
6. Wooden spoon or spatula
7. Can opener
8. Colander (for draining and rinsing garbanzo beans)
9. Lid for skillet
10. Spoon (for creating wells in mixture)
11. Serving plates or bowls
FAQ
- Can I use dried chickpeas instead of canned garbanzo beans?Yes, it is possible. However, you must soak and cook them first, which will extend the preparation time.
- Is there a substitute for smoked paprika?Of course. You can use regular paprika, but it won’t have that delicious smoky flavor.
- Can I make this dish vegetarian?This dish is inherently vegetarian. If you need it to be even more vegetarian, just ensure your bread is also vegetarian-friendly.
- What can I use instead of fresh parsley?You may use fresh cilantro or basil instead for a different flavor twist. If you don’t have fresh parsley, you can use dried.
- How can I make this dish spicier?Raise the amount of cayenne pepper, or include a dash of chili flakes for flavor.
Spanish Garbanzo Beans With Eggs Recipe Substitutions and Variations
Olive oil: Swap with vegetable oil or sunflower oil for a milder flavor.
Smoked paprika: Regular paprika or chili powder can be used if a different heat profile is desired.
Cumin powder: For a similar earthy taste, replace with coriander powder.
Chopped fresh tomatoes or pureed canned tomatoes can be used in place of diced tomatoes.
Alternatives to chickpeas: Use white beans or cannellini beans for a texture variation.
Pro Tips
1. Caramelize the Onions: Take your time with the onions at the beginning and let them caramelize slightly. This adds a deeper, sweeter flavor to the dish.
2. Quality Olive Oil: Use high-quality extra virgin olive oil for the best flavor, as it is a key element in the overall taste profile of the dish.
3. Fresh Spices: If possible, use freshly ground cumin for a more potent and aromatic flavor. This can elevate the entire dish.
4. Egg Consistency: For a richer experience, consider basting the eggs while they cook by gently spooning some of the tomato sauce over the egg whites, leaving the yolks visible. This helps the whites cook without overcooking the yolk.
5. Toast the Bread: While the dish is cooking, lightly toast the bread slices. The toast will provide a great contrast in texture when dipped into the flavorful sauce and runny yolks.
Spanish Garbanzo Beans With Eggs Recipe
My favorite Spanish Garbanzo Beans With Eggs Recipe
Equipment Needed:
1. Large skillet
2. Cutting board
3. Chef’s knife
4. Garlic press (optional, for mincing garlic)
5. Measuring spoons
6. Wooden spoon or spatula
7. Can opener
8. Colander (for draining and rinsing garbanzo beans)
9. Lid for skillet
10. Spoon (for creating wells in mixture)
11. Serving plates or bowls
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (optional)
- 1 (14-ounce) can diced tomatoes
- 1 (15-ounce) can garbanzo beans, drained and rinsed
- Salt and pepper to taste
- 4 large eggs
- 2 tablespoons chopped fresh parsley
- Bread slices for serving
Instructions:
1. In a large skillet, medium heat works best for warming the olive oil. After the oil has heated, the next step is to add the onion, which should be chopped. This is not a time for dicing too finely. Slices give a better end texture and keep the onion from disappearing into the sauce.
2. Include the finely chopped garlic and prepare for one more minute until there is a wonderful buttery aroma.
3. Mix in the smoked paprika, ground cumin, and possible cayenne pepper. Toast the spices in your pan for 1 minute.
4. Incorporate the diced tomatoes, with their juice, into the skillet, stirring well to combine.
5. Incorporate the drained and rinsed garbanzo beans. Sauté everything together and adjust with salt and pepper to taste.
6. Allow the flavors to meld and the sauce to thicken for about 10 minutes, letting the mixture simmer.
7. With a spoon, create four small wells in the mixture of garbanzo beans and tomatoes. Into each well, break an egg.
8. Lower the heat to the minimum, put a lid on the skillet, and let it cook until the eggs are set just to your likeness. Most of the time, this is done in about 5-7 minutes, and you’re left with firm whites and yolks that are still runny.
9. When the eggs have been cooked, the dish can then be sprinkled with fresh parsley that has been finely chopped.
10. Serve at once with side slices of bread for dipping.
