Saturday, February 28, 2015

Shakshuka - Quick and Easy Gluten Free Breakfast

Hello All! It's been a while since I posted anything, but today's breakfast made me want to share the recipe with all of you. I recently came across a shakshuka recipe in a magazine and remembered that last time I tried shakshuka in a restaurant, I loved it.
This recipe is very easy to make and you can have it with whatever type of gluten free toast on the side you want.

2 tbsp of olive oil
1 medium size onion, chopped (I prefer sweet onion)
3 garlic cloves, minced
1 15 oz can of chickpeas, drained
2 tsp of cumin
1/2 - 1 tsp of red pepper flakes
Salt and black pepper
1 28 oz can of organic diced tomatoes
3-4 eggs
Parsley, chopped

Preheat the oven to 375 degrees. Next, heat the olive oi in a large ovenproof skillet over medium high heat (I used cast iron skillet). Add the onion and garlic and cook it, stirring, for about 5 minutes. Add the chickpeas, cumin, paprika, a pinch of salt and pepper and stir well. Add the diced tomatoes and 1/3 cup of water and cook, stirring ocassionally for about 15-20 minutes, allowing the liquid to evaporate (you want the sauce to thicken a little).

Make 3-4 wells in the tomato mixture and crack an egg into each. Transfer the skillet into the pre-heated oven and let the shakshuka bake for 8-10 minutes. Once cooked, sprinkle fresh parsley and enjoy!


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