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Shakshuka eggs


1 x can of crushed tomatoes 

1 x can of chickpeas (rinsed)

Herbs if you have them e.g. italian parsley, chives, basil. 

1-2 eggs 


  1. Pour tomatoes and chickpeas into a fry pan and heat over a medium to high heat until bubbling.
  2. Make a small hole in the tomato and chickpea mix with a spoon, and crack eggs into the hole.
  3. Cover fry pan with a lid and poach eggs until cooked. 
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