garbanzo bean, red pepper sauce, egg, and kale shakshuka served with crusty bread

Shakshuka with Garbanzo Beans & Red Pepper Sauce

There are times when getting a little topsy turvy is the just the thing to make me smile.  Breakfast for dinner?  Sure!  Why the heck not?  Dinner for breakfast?  Well, go ahead and bring it on!  I don’t know why, but shaking things up like that makes me feel like a kid.  It puts a smile on my face and gives me the tiniest amount of satisfaction for being so culinarily rebellious.

Yes, here in America, we have classically defined foods to live safely within the parameters of either breakfast, lunch, or dinner.  I mean, not many people would defend a donut as being a sane choice for dinner.  So, too, would people scoff at the notion of pounding a plate of fetticine alfredo or a cheeseburger n’ fries for the perfect breakfast pick-me-up.  I get it, we have refined palates and sensible logic.  However, I feel a bit like a six year old again when I get a chance to break any of those accepted standards.  Hence my love of shakshuka.  It is a simple, easy, and oh-so-delicious dish that absolutely turns all preconceptions about meals absolutely topsy turvy!  So go ahead, I declare this dish breakfast, lunch AND dinner!  Now breathe deep, and enjoy!

ingredients for Shakshuka with Garbanzo Beans & Red Pepper Sauce

Shakshuka with Garbanzo Beans & Red Pepper Sauce

1 can garbanzo beans drained

1 1/2 cups roasted red pepper sauce

1 bunch of beet greens chopped

salt to taste

4 eggs

crusty bread for serving

feta for topping

pouring red pepper sauce over sauteed garbanzo beans in cast iron skillet

Simply place a drained can’s worth of garbanzo beans at the bottom of a cast iron skillet (you can use a stainless steel pan for this, as well).  Now pour over your red pepper sauce.  Obviously, you can use a store-bought variety, but click the link for our zesty recipe. It’s easy, and especially great when you make a batch and store it in the fridge for great flavor in a pinch for midweek meals.

Back to this dish!  Next you roughly chop Tuscan kale and mix everything together.

cracking eggs in to garbanzo bean, red pepper sauce, and kale mixture

Once everything is bubbly on the stovetop, make a couple of wells in the sauce with the back of a wooden spoon.  Now, simply crack your eggs into this little sauna of flavor.  Continue to cook on the stovetop until you see your eggs set.

eggs cooked in shakshuka mixture

The very last step is to top it off with some crumbled feta and serve it up with some crusty bread!

topping cooked shakshuka with crumbled feta cheesered pepper sauce garbanzo bean shakshuka served with crusty breaddipping crusty bread in red pepper sauce garbanzo bean shakshuka with eggs and kale

So amazing!  This recipe is a KEEPER!  Everyone on staff gobbled it up and craved some more.  This totally deserves a repeat….maybe for my next two meals!  This girl is ready for breakfast for dinner!!

Bon apetit!

xoxo

Chanda

Print
Shakshuka with Garbanzo Beans & Red Pepper Sauce
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

A simple, easy, and oh-so-delicious dish that works for breakfast, lunch, OR dinner. You choose!

Course: Breakfast, Dinner, entree, Lunch
Cuisine: Gluten Free, Shakshuka, Vegetarian
Ingredients
  • 1 can garbanzo beans drained
  • 1.5 cups roasted red pepper sauce
  • 1 bunch beet greens chopped
  • salt to taste
  • 4 eggs
  • crumbled feta for topping
  • crusty bread for serving
Instructions
  1. Place one drained can's worth of garbanzo beans at the bottom of a cast iron skillet (or stainless steel pan).

  2. Pour over your red pepper sauce.

  3. Roughly chop tuscan kale and mix everything together in your cast iron skillet.

  4. After everything has come to a boil on the stovetop, make a couple of wells in the sauce with the back of a wooden spoon. Then, crack your eggs into each little well and continue to cook until your eggs set.

  5. Top with crumbled feta and serve with crusty bread. 

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