Cast Iron Mediterranean Shakshuka with Chickpeas
A zesty tomato-chickpea stew with poached eggs, fresh herbs, and spices, bubbling away in a cast iron skillet over the fire—a one-pan camp breakfast packed with protein and bright flavors.
Equipment
- Cast iron skillet
- lid or foil
- Knife
- Spoon
Ingredients
- 1 tbsp olive oil
- 1/2 yellow onion chopped
- 1 clove garlic minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/4 tsp crushed red pepper flakes
- 1 15-oz can diced tomatoes
- 3/4 cup cooked chickpeas drained
- 1/2 tsp salt
- 4 eggs
- 1/4 cup chopped fresh parsley or cilantro
Instructions
- Heat olive oil in the skillet over medium fire.
- Sauté onion and garlic until softened, about 3 minutes.
- Stir in cumin, paprika, and red pepper flakes; cook 1 minute.
- Add tomatoes, chickpeas, and salt. Simmer uncovered until slightly thickened, 7-8 minutes.
- Make four shallow wells and crack eggs into each. Cover and cook 6-8 minutes, until whites are set but yolks are runny.
- Sprinkle with herbs and serve hot from the skillet.
Notes
Covering the skillet helps eggs cook evenly. Adjust spice to your taste. Serve with crusty bread for dunking, if you have it.