Lebanese Shakshuka with Chickpeas and Spinach
This Lebanese shakshuka is the perfect dish for a convivial brunch: eggs poached in a rich tomato sauce, fragrant with cumin and paprika, with chickpeas for texture and spinach for freshness. Wondering what are the typical dishes of Lebanese cuisine? Well, shakshuka is one of them, even though it's often overshadowed by mezze. Unlike the Israeli version, our Lebanese version incorporates chickpeas and spinach, making it more filling. It's an explosion of flavors that warms the heart and is shared around the table. Feel free to accompany it with pita bread and a fattoush salad for a complete meal. Enjoy!
Ingredients
- olive oil3 tablespoons
- onion1 large, chopped
- garlic3 cloves, minced
- crushed tomatoes400 g
- cooked chickpeas250 g
- fresh spinach200 g
- ground cumin1 teaspoon
- smoked paprika1 teaspoon
- cayenne pepper1/2 teaspoon
- salt1 teaspoon
- black pepper1/2 teaspoon
- eggs4
- feta cheese, crumbled100 g
- fresh parsley, chopped2 tablespoons
- pita bread4 loaves
Instructions
- 1
Heat the olive oil in a large skillet over medium heat. Sauté the onion and garlic until soft and fragrant, about 5 minutes.
- 2
Add the crushed tomatoes, chickpeas, cumin, paprika, cayenne, salt, and pepper. Stir and simmer for 10 minutes to let the flavors develop.
- 3
Stir in the fresh spinach and cook until wilted, about 2 minutes.
- 4
Using a spoon, make 4 wells in the sauce. Carefully crack an egg into each well. Cover and cook for 5 to 7 minutes, until the whites are set but the yolks are still runny.
- 5
Sprinkle with crumbled feta and fresh parsley. Serve hot with pita bread for dipping.
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