“Elevated Vegetarian Spanish Breakfast: Aromatic Shakshuka with Chickpea Crostini”

Allergens

None

Ingredients

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1 28 oz can crushed tomatoes
• Salt and freshly ground black pepper, to taste
• 4 large eggs
• 1 cup chickpeas, cooked and drained
• 1 tablespoon olive oil
• 1/2 teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste
• Fresh cilantro leaves, for garnish
• Crusty bread, for serving

Instructions

1. In a large skillet, heat the olive oil over medium heat. Add the onion and cook until softened, about 3 4 minutes.
2. Stir in the garlic, cumin, smoked paprika, and cayenne pepper (if using), and cook for an additional 1 2 minutes, or until fragrant.
3. Add the crushed tomatoes to the skillet, and season with salt and freshly ground black pepper. Bring to a simmer, then lower the heat and let it cook gently for about 5 minutes.
4. Carefully crack the eggs into the sauce, spacing them evenly apart. Cover and cook until the egg whites are set and the yolks reach your desired level of doneness, about 6 8 minutes.
5. Meanwhile, in a separate pan, heat the olive oil over medium heat. Add the drained chickpeas, smoked paprika, salt, and freshly ground black pepper, and cook until they become crispy and golden, about 7 10 minutes. Remove from heat and set aside.
6. When ready to serve, place a generous scoop of the shakshuka onto two plates, followed by a side of the chickpea crostini. Garnish with fresh cilantro leaves and crusty bread for an immersive culinary experience.

Chef’s Insight

To achieve the perfect yolk consistency, it's essential to control the cooking time based on personal preference.

Notes

For an extra touch, serve with a side of fresh fruit salad.