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Brunch · Levantine

Egg-white shakshuka with chickpeas

A brunch pan for two: a thick tomato, pepper and cumin sauce with chickpeas for body, then egg whites poured into little wells and steamed under a lid until they set soft and white. Mop it up with warm pita.

Time
32 min
Makes
1 pan2 servings
Protein
≈31 gper serving
Cast-iron pan of red tomato and pepper shakshuka with chickpeas, set white egg whites, feta and parsley, and pita on the side

Ingredients

  • 300 ml 3abayad liquid egg whites (about 9 whites)
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 red bell pepper, sliced
  • 2 garlic cloves, crushed
  • 1 tsp ground cumin, 1 tsp sweet paprika, and a pinch of chilli or Aleppo pepper
  • 1 can (400 g) chopped tomatoes
  • 1 can (400 g) chickpeas, drained and rinsed
  • Salt and black pepper
  • 40 g feta, crumbled
  • A small handful of parsley, chopped
  • To serve: warm pita

≈31 g protein per serving: 33 g from 300 ml of egg whites (11 g per 100 g) and about 30 g from the other ingredients (standard values), for the whole recipe, divided by 2. ≈440 kcal per serving: 135 kcal from the egg whites (45 kcal per 100 g) and about 750 kcal from the other ingredients (standard values, including any oil or sugar), divided the same way. Approximate; serving suggestions not counted.

Get the egg whites →

Method

  1. Soften the vegetables

    Warm the oil in a 26 cm frying pan with a lid over medium heat. Cook the onion and pepper for 6 to 8 minutes, until soft.

  2. Add the spices

    Stir in the garlic, cumin, paprika and chilli for 1 minute, until fragrant.

  3. Simmer the sauce

    Add the tomatoes and chickpeas, season, and simmer for 8 to 10 minutes, stirring now and then, until the sauce is thick enough to hold a trail from a spoon.

  4. Pour the whites

    Make 4 wells in the sauce with the back of a spoon. Shake the bottle and pour about 75 ml of egg whites into each well.

  5. Set under a lid

    Cover, turn the heat to low and cook for 5 to 7 minutes, until the whites are opaque and set all the way through.

  6. Finish

    Scatter over the feta and parsley and bring the pan to the table with warm pita.

Tips

  • A thick sauce keeps the whites in their wells; if it’s runny, simmer it a few minutes more.
  • The lid matters: steam sets the tops of the whites without overcooking the bottom.

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