Best 4 Eggs And Chickpeas In Spicy Tomato Sauce Recipes
Seeking a delightful and protein-packed meal? Look no further than this tantalizing dish of Eggs and Chickpeas in Spicy Tomato Sauce. Embark on a culinary journey with this delectable fusion of flavors and textures, where tender chickpeas mingle harmoniously with perfectly poached eggs, all enveloped in a vibrant and piquant tomato sauce. This versatile recipe offers two enticing variations: a classic stovetop method and a convenient instant pot version, ensuring a seamless cooking experience tailored to your preference and time constraints.
Indulge in the classic stovetop method, where the harmonious blend of spices, tomatoes, and chickpeas simmers gently, infusing every bite with a symphony of flavors. Alternatively, embrace the convenience of the instant pot, where the magic of pressure cooking effortlessly creates a rich and flavorful sauce, while the eggs poach to perfection in a matter of minutes.
No matter your chosen cooking method, the result is an irresistible dish that tantalizes the taste buds and nourishes the body. Serve it as a hearty breakfast, a satisfying lunch, or a comforting dinner, accompanied by fluffy rice, crusty bread, or a refreshing salad.
This recipe caters to various dietary preferences, offering both vegetarian and vegan options. For a vegetarian delight, simply omit the eggs and let the chickpeas take center stage. Vegans can rejoice in the entirely plant-based version, where crumbled tofu seamlessly replaces the eggs, creating a protein-packed and equally flavorful dish.
Get ready to embark on a culinary adventure, where the bold flavors of the spicy tomato sauce, the tender texture of the chickpeas, and the velvety poached eggs come together in perfect harmony. Dive into this delectable dish and savor every bite of this culinary masterpiece.
POACHED EGGS IN TOMATO SAUCE WITH CHICKPEAS AND FETA
Popular in Israel, this shakshuka works for breakfast, lunch, or dinner.
Provided by Bon Appétit Test Kitchen
Categories Egg Tomato Breakfast Brunch Vegetarian Quick & Easy Low Cal Feta Chickpea Healthy Simmer Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 46 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 425°F. Heat oil in a large ovenproof skillet over medium-high heat. Add onion, garlic, and jalapeños; cook, stirring occasionally, until onion is soft, about 8 minutes. Add chickpeas, paprika, and cumin and cook for 2 minutes longer.
- Add crushed tomatoes and their juices. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until sauce thickens slightly, about 15 minutes. Season to taste with salt and pepper. Sprinkle feta evenly over sauce. Crack eggs one at a time and place over sauce, spacing evenly apart. Transfer skillet to oven and bake until whites are just set but yolks are still runny, 5-8 minutes. Garnish with parsley and cilantro. Serve with pita for dipping.
EGGS IN PURGATORY
This healthy eggs in Purgatory recipe made with chickpeas, spinach, and a semi-homemade tomato sauce is an Italian version of shakshuka.
Provided by Erin Clarke / Well Plated
Categories Breakfast
Time 25m
Number Of Ingredients 13
Steps:
- Place a rack in the center of your oven and preheat the oven to 375 degrees F.
- Heat the olive oil in a large, ovenproof, nonstick skillet over medium-high. Add the onion and cook, stirring often, until the onion is translucent, about 3 minutes. Add the garlic and cook just until fragrant, about 30 seconds.
- Stir in the chickpeas, tomato sauce, oregano, salt, and red pepper flakes. Bring to a simmer and let cook until slightly thickened, about 3 minutes.
- Stir in the spinach a few handfuls at a time, letting it wilt.
- With the back of a spoon, make 4 indentations in the sauce. Crack one egg inside of each, then sprinkle the Parmesan cheese over the whole dish.
- Carefully transfer the pan to the oven. Bake until the egg whites are set but the yolks are still soft, 10 to 12 minutes. Remove from the oven and sprinkle with fresh basil. Serve hot with baguette slices.
Nutrition Facts : ServingSize 1 (of 3), without baguette, Calories 341 kcal, Carbohydrate 27 g, Protein 23 g, Fat 16 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 259 mg, Fiber 8 g, Sugar 2 g, UnsaturatedFat 9 g
SPICY CREAMY CHICKPEAS WITH RUNNY EGGS AND PROSCIUTTO
A fragrant tomato-cream bath gives humble chickpeas a taste of the good life.
Provided by Andy Baraghani
Categories Bon Appétit Chickpea Dinner One-Pot Meal Prosciutto Milk/Cream Paprika Rosemary Egg
Yield 2 servings
Number Of Ingredients 12
Steps:
- Heat oil in a medium skillet over medium. Cook garlic and rosemary (if using), tossing, until garlic is golden brown and rosemary crisps up slightly but isn't browned, about 30 seconds for rosemary and 2 minutes for garlic. Transfer rosemary to a plate.
- Add chickpeas, tomato paste, and paprika to skillet and cook, stirring often, until coated, about 1 minute. Mix in cream, season with kosher salt and lots of pepper, and bring to a simmer.
- Crack eggs into chickpea mixture and season them with kosher salt. Cover (a baking sheet works great if you don't have a matching lid) and cook until white parts of eggs are set but yolks are still runny, about 2 minutes. Remove from heat and drape prosciutto around eggs. Crumble rosemary on top and sprinkle with sea salt, if desired, and more pepper. Serve with flatbread.
EGGS AND CHICKPEAS IN SPICY TOMATO SAUCE
I like spicy tomato sauce and eggs so I just came up with this one morning and threw in some eggs. It's quick and easy and tastes good.
Provided by Jamilahs_Kitchen
Categories Breakfast
Time 20m
Yield 4 eggs, 2 serving(s)
Number Of Ingredients 8
Steps:
- Simmer sauce in a skillet along with jalepeno juice, olive oil, sea salt.
- Carefully break whole eggs into the simmering sauce.
- add the chickpeas and sliced jalepenos.
- Allow eggs to firm up and whiten.
- You can serve the eggs like this or flip them in the sauce carefully and cook on the other side depending on preference.
- Remove some sauce and chickpeas and place eggs on top.
- Sprinkle some cheese.
- Server with yogurt if prefered and fresh pita bread.
Nutrition Facts : Calories 822.9, Fat 48.2, SaturatedFat 11.7, Cholesterol 441.1, Sodium 2915.4, Carbohydrate 69.3, Fiber 13, Sugar 11.2, Protein 31.9
Tips:
- Use fresh, ripe tomatoes: This will give your sauce the best flavor.
- Don't be afraid to add some heat: The spiciness of the sauce will balance out the richness of the eggs and chickpeas.
- Use a good quality olive oil: This will add a lovely flavor to the sauce.
- Don't overcook the eggs: You want them to be cooked through, but still slightly runny.
- Serve the dish immediately: This is when it will be at its best.
Conclusion:
This easy and flavorful dish is perfect for a weeknight meal. It's also a great way to use up leftover eggs and chickpeas. The spicy tomato sauce is the perfect complement to the rich eggs and chickpeas, and the whole dish is sure to be a hit with your family and friends. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed!
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