Main Page

Shakshuka Spaghetti With Chickpeas Recipe

Servings

NOTES : Shakshuka originates from Tunisia and it2 Clove garlic, chopped
1 large yellow onion, finely sliced
1 red chili, finely sliced
1 Romano pepper or regular red pepper, deseeded and chopped
3 fresh tomatoes, chopped
2 Can plum tomatoes
1 15 Oz can chickpeas, drained
¼ Tsp cayenne pepper
½ Tsp cinnamon
¼ Tsp ground cumin
¼ Tsp ground coriander
¼ Tsp ground turmeric
1 Tbl sugar or honey
½ Tsp chilli flakes (optional)
2 bay leaves
handful fresh basil and chopped parsley
olive oil
sea salt and pepper
1/2 Lb uncooked spaghetti
4 fresh eggs, preferably free range

In your largest frying pan, heat 2 tablespoons of olive oil and saute the garlic, onions, fresh red chili (leaving a few slices for garnishing later), and Romano pepper. Add the bay leaves and cook until the onions are soft.
Add the fresh tomatoes and allow to soften for a few minutes and then add the canned tomatoes. Break the tomatoes up with a wooden spoon. Add the spices and sugar/honey and season with a good pinch of sea salt. Mix in the chickpeas and leave to cook and simmer for 20 minutes. Meanwhile, boil the spaghetti in salted water for 2 minutes less than instructed.
When the sauce has become slightly darker and thicker and the tomatoes have softened, add ¼ cup water or pasta water to thin it out just a little bit.
Toss the spaghetti thoroughly into the sauce and spread it evenly around the pan. With a wooden spoon, make four wells within the spaghetti and spoon a little bit of the sauce into them. Drizzle each well with a little bit of olive oil and a pinch of salt and pepper and add a few basil leaves into each one. Crack the eggs one by one into the wells.
Bring the heat up so that the sauce is simmering. Cover the pan for 4 minutes and cook until the whites are solid and the yolks are runny, or to your preferred consistency.
Top with a sprinkle of chili flakes, a pinch of salt and pepper, and a generous sprinkling of basil, parsley, and the remaining fresh chili.


Main Page