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/ Chick Pea Shakshuka

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Chick Pea Shakshuka

recipe rating: 
5
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SERVING SIZE: 16


Ingredients
  • 6 cups Furmano's All Purpose Crushed Tomatoes
  • 1 cup Chopped Cilantro
  • 3/4 cup Diced Onions
  • 1 tablespoon Minced Garlic
  • 3 tablespoons Chopped Jalapeno
  • 2 teaspoons Salt
  • 2 tablespoons Smoked Paprika
  • 1 tablespoon Ground Cumin
  • 1 tablespoon Ground Corriander
  • 1/4 cup Chipotle in Adobo
  • 1/4 cup Lime Juice
  • 1 fluid ounce Olive Oil
  • 2 teaspoons Minced Garlic
  • 1/4 cup Small Diced Jalapenos
  • 4 cups Furmano's Chick Peas (Garbanzo Beans), drained
  • 2 cups Furmano's Diced Tomatoes, Drained
  • 1 1/3 dozen Eggs
  • 2 tablespoons Chopped Cilantro
Preparation
  1. In a food processor, combine Furmano's All Purpose Crushed Tomatoes, Cilantro, Onion, Garlic, Jalapeno, Salt, Paprika, Cumin, Corriander, Chipotle and Lime. Blend to combine. Set aside
  2. Preheat oven to 350°F
  3. In a large saute pan over medium high heat, add Olive Oil
  4. Add Garlic and Jalapeno. Saute for 2 minutes
  5. Next, add Chick Peas, Diced Tomatoes, and the blender ingredients to the saute pan. Heat to 165°
  6. Make wells in the heated sauce for each egg. Crack eggs in a seperater bowl and add to wells in sauce. Place pan in oven and roast for 8 minutes or until egg whites are cooked and the yolks are still runny. Serve over cooked grains or rice
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