Green Shakshuka Recipe

Cooking Instructions

1. 1

   Prepare the Chickpeas

   Preheat the oven to 400°F (200°C). Rinse and drain the canned chickpeas. Spread them on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for about 20 minutes or until crispy.

2. 2

   Cook the Vegetables

   In a large skillet, heat olive oil over medium heat. Add diced onion and green bell pepper, sauté until softened. Add minced garlic and cook for another minute. Stir in chopped green tomatoes, spinach, cumin, coriander, salt, and pepper. Cook until the spinach wilts and the mixture is heated through.

3. 3

   Add Eggs or Tofu

   Make small wells in the vegetable mixture and crack eggs into each well, or add crumbled tofu. Cover the skillet and cook until the eggs are set or the tofu is heated through, about 5-7 minutes.

4. 4

   Add Toppings

   Remove from heat and sprinkle with crumbled feta cheese and chopped parsley. Serve hot.

5. 5

   Prepare the Toast

   While the shakshuka is cooking, toast the bread slices until golden brown.

6. 6

   Serve

   Serve the shakshuka with crispy chickpeas on top and the toasted bread on the side.