Shakshuka mit Spinat und Kichererbsen in einer Pfanne von oben fotografiert

Shakshuka with chickpeas and spinach

Vorbereitungszeit 10 Minuten
Zubereitungszeit 20 Minuten
Gesamtzeit 30 Minuten
Portionen 4
Autor Marsha


  • 1 tsp. olive oil
  • 1 onion diced
  • 1 garlic clove minced
  • 1 red bell pepper ca 300g, diced
  • 1 can chickpeas ca. 220g drained
  • 200 g spinach frozen, defrostet
  • 2 cans tomatoes each 400g
  • 1/2 tsp. cumin
  • 1/2 tsp. paprika powder sweet
  • 1/2 tsp. paprika powder hot
  • chili salt and pepper to taste
  • 4 eggs use more if wanted, but calculate them extra


  1. heat up a big pan and add the oil,
  2. add the onion and garlic and sautee until glazed
  3. then add the bell pepper, stir and cook for a couple of minutes.
  4. now add the tomatoes and the spices and add salt, chili and pepper to taste and stir.
  5. Fill in the chickpeas and the spinach, stir and let cook for a bit until the bell pepper is almost cooked.
  6. form small dents with the cooking spoon and fill the eggs in those hollows.
  7. Close the lid and let cook für 5-6 minutes until the eggs reached wished consistency.