Quick, easy and healthy week night meal that comes together in about 30 minutes. Spinach, garbanzo beans and coconut milk adds a nutritious punch to a traditional Shakshuka!
Shakshuka is a traditional breakfast dish of eggs poached in tomato sauce. It is middle eastern in origin and very popular in Israel. It is such an easy and simple dish for a weeknight although you can very well enjoy for a breakfast or brunch.
As all moms would agree, I always look for sneaky ways to get some leafy greens into the family’s diet. So, I added some healthy spinach (you can totally use kale as well), garbanzo beans and coconut milk is a totally unusual ingredient, but adds a touch of creaminess to the dish!
To make the Shakshuka—
—heat a large skillet with some olive oil
—saute red pepper flakes, onion and garlic
—cook crushed tomatoes, water, salt and sugar
—stir in coconut milk, spinach and garbanzo beans
Spinach and garbanzo bean Shakshuka
1 x 28 ounce can whole peeled tomatoes
3 tablespoons extra virgin olive oil
1/2 teaspoon red pepper flakes
3/4 cup chopped onion
3 garlic cloves, thinly sliced
1 teaspoon salt
1/2 teaspoon sugar
1/2 cup water
1/4 cup canned coconut milk (optional)
1 x 14 ounce can garbanzo beans, drained and rinsed
2 medium handfuls baby spinach, chopped
crusty bread or naan for serving
Transfer tomatoes along with juices into a large bowl, crush well with hands and set aside.
Heat olive oil in large skillet. Add red pepper flakes when the oil is moderately hot and let sizzle. Add onions and garlic, suate for 3 minutes, until golden. Add crushed tomatoes, salt, sugar and water. Cover skillet, and let cook for 5-7 minutes over medium heat.
Uncover, stir in coconut milk, garbanzo beans and spinach. Break eggs into the sauce, spacing evenly.
Cover and let cook for 5-10 minutes, until eggs are cooked.
Serve hot with crusty bread / naan to mop up all the sauce