What you need:• 1 can chickpeas (15 oz)• 1 can whole peeled tomatoes (28 oz)• 6 eggs• 1 yellow onion, diced• 3 garlic cloves, grated• 1½ tsp smoked paprika• 1 tsp ground cumin• 1 tbsp harissa paste, plus more to garnish• Olive oil, salt & pepper• Yogurt or labneh• Fresh herbs (parsley, cilantro, or mint)• Grilled naan or pita
How to make it:• Sauté onion & garlic in olive oil• Stir in paprika, cumin & harissa• Add chickpeas & tomatoes, simmer until thick• Crack in eggs, cover & cook until just set• Top with harissa swirled yogurt, fresh herbs & grilled naan
Full recipe is on barebonesliving.com.
Recipe by Diana Yen
Smoky tomato sauce, chickpeas, and perfectly poached eggs make shukshuka one of my favorite brunches to cook over the fire. I’m using the Barebones Cowboy Grill to build that deep, bold flavor that you just can’t get indoors. Starts with a mixture of spices and harissa, simmered with tomatoes and chickpeas. Then we crack in the eggs and let the fire finish the job. Topped with a dollop of harissa swirled yogurt and served with grilled naan. It’s spicy, smoky, and full of depth. A fire-kissed brunch that’s made to be shared.
1 Comment
Looks very good!