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Chickpea Shakshuka with Urfa Chilli Butter
Sarit Packer & Itamar Srulovich are the husband and wife duo behind the the London-based Middle Eastern restaurant Honey & Co. This recipe is from their cookbook, Honey & Co Daily.
This is an elevated shakshuka from what you might be used to. Tender Queen Chickpeas simmer in a fragrant blend of spices, finished with creamy tahini and sizzling smoked chilli butter for a luscious spicy kick. Ideal for breakfast, brunch or a cosy dinner, mopped up with flatbreads. It's also ready in under 30 mins!
Ingredients
For the Shakshuka
1 jar Queen Chickpea - with their bean stock
1 tbsp ground cumin
a pinch of ground turmeric
2 tbsp olive oil
2 garlic cloves, peeled and crushed
½ tsp flaky sea salt
some freshly ground black pepper
4 eggs
To serve
1 tsp smoked urfa chilli flakes
20g salted butter
2 tbsp tahini
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Directions
Pour the chickpeas with all their liquid into a large frying pan. Fill the jar halfway with water, shake well (with the lid on!), then pour that into the pan too. Stir in the spices, oil, garlic, salt and pepper and bring to the boil.
Reduce the heat to medium-low and cook for 8-10 minutes at a steady simmer, stirring occasionally, until the sauce thickens and the liquid reduces a little.
Crack the eggs into the pan, one in each quarter, then cover and cook for 4 minutes until the whites are set but the yolks are still runny. Uncover and remove from the heat.
Melt the butter in a small saucepan until it starts to sizzle, then stir in the smoked chilli flakes. When the butter starts sizzling again, remove the pan from the heat.
Drizzle the tahini paste and then the chilli butter all over the shakshuka and serve immediately.
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