The finished recipe. Chickpea ShakshukaIngredients 1 to 6. 4 large, about 220 g Egg. 240 g Chickpeas, tinned and drained (The drained weight of one 400 g tin. Drained weight. A 400 g tin drains to about 240 g.). 400 g Passata. 100 g Onion. 150 g Red pepper. 2 tsp (10 g) Olive oilIngredients 7 to 11. 2 cloves, about 6 g Garlic. 1 teaspoon Ground cumin. 1 teaspoon Smoked paprika. A handful, to finish Fresh coriander. To taste SaltStep 1. Soften the sliced onion and pepper in the oil in a lidded frying pan over a medium heat for eight minutes, until the pepper is limp. Add the garlic, cumin and paprika for the last minute.Step 2. Pour in the passata and the chickpeas, season, and simmer uncovered for eight minutes until thick enough to hold a spoon-shaped hollow.Step 3. Make four hollows, crack an egg into each, cover and cook over a low heat for five to seven minutes until the whites are set and the yolks still move.Step 4. Scatter the coriander over and serve two eggs each straight from the pan.
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