One-Pan Chickpea Shakshuka for One
Eggs poached in a spiced tomato and chickpea sauce, all in one small pan. A warm, filling dinner or a slow weekend breakfast.
Method
- Warm the olive oil in a small pan and cook the garlic for 30 seconds, just until it smells good, not brown.
- Add the cumin and paprika and stir for ten seconds so the spices bloom in the oil. This wakes them up and is worth the extra step.
- Tip in the tomatoes and chickpeas, season, and let it bubble for about four minutes until it thickens a little.
- Make two dips in the sauce with a spoon and crack an egg into each.
- Cover the pan and cook three to four minutes, until the whites are set but the yolks are still soft.
- Scatter chilli flakes over and take it straight to the table with bread.
Eggs poached in a spiced tomato and chickpea sauce, all in one small pan. A warm, filling dinner or a slow weekend breakfast.
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 20 g
- Carbs
- 30 g
- Fat
- 20 g
- Fibre
- 8 g
- Sugar
- 9 g
- Sodium
- 640 mg
Values are estimates based on USDA FoodData Central and vary with brands and portioning.
Chef notes
Two small moves make this taste like more than tinned tomatoes. First, cook the spices in the oil for a few seconds before the tomatoes go in, which is called blooming and it deepens everything. Second, put a lid on once the eggs are in so the tops steam and set while the yolks stay runny. Cook it for one person in a small pan and you get a thicker sauce than a big pan gives.
Substitutions
- Chickpeas: white beans or lentils — Eggs: for a vegan version, skip them and stir in spinach and a spoon of tahini|Smoked paprika: regular paprika plus a tiny pinch of chilli
Serving suggestions
Crusty bread or warm flatbread to mop the sauce is basically required. A crumble of feta on top is good too.
Storage
The sauce keeps two days in the fridge. Cook the eggs fresh when you reheat.
Reheating
Reheat the sauce in a pan, make a well, and poach fresh eggs in it.
Equipment
- Small lidded pan
- Spoon
Variations
- Green
- wilt a big handful of spinach into the sauce before the eggs
- Cheesy
- crumble feta over before covering
- Extra hearty
- add a chopped cooked sausage with the chickpeas
Why it works
Blooming the ground spices in hot oil dissolves their fat-soluble flavour compounds and spreads them through the dish. Covering the pan traps steam, which cooks the top of the egg gently so the white sets before the yolk overcooks.
Frequently asked questions
How runny should the yolks be?
Pull the pan off when the whites are just set, around three minutes covered.
Can I make the sauce ahead?
Yes, keep it two days and add eggs fresh.
Is half a tin annoying?
Double it and keep the extra sauce, it reheats well.
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