Preserved Lemon Chickpea Shakshuka with Spinach and Cumin
A vibrant one-pan shakshuka with chickpeas, spinach, and preserved lemon. The rich tomato base is lifted by citrusy tang, warming spices, and perfectly soft eggs. Ideal for brunch or a light dinner.
Ingredients
- 1 tbsp Olive oil extra virgin
- 1 Onion diced
- 1 clove Garlic minced
- 1 tsp Ground cumin
- ½ tsp smoked paprika
- 400 g Tomatoes tinned, chopped
- 400 g Chickpeas tinned, drained and rinsed
- 1 Preserved Lemon rind only, finely chopped
- 2 handfull Spinach fresh
- 3 Eggs
- Salt to taste
- Black Pepper to taste
- 1 handfull Fresh coriander for garnish
Optional
- Greek yoghurt to serve
- Flatbreads for dipping
Instructions
- Heat the olive oil in a large frying pan over medium heat. Add the onion and cook for about 5 minutes until soft. Stir in the garlic, cumin, and smoked paprika and cook for another minute.
- Add the chopped tomatoes, chickpeas, and preserved lemon. Simmer for 10 minutes until thickened slightly. Stir in the spinach and let it wilt.
- Make three small wells in the sauce and crack an egg into each one. Cover the pan with a lid and cook on low heat until the whites are just set but the yolks are still soft, about 6–8 minutes.
- Season with salt and pepper. Scatter over chopped coriander or parsley. Spoon into bowls or serve straight from the pan with yoghurt and bread on the side.
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