Shakshuka with Chickpeas and Spinach

Shakshuka with Chickpeas and Spinach

A recipe to share, where tomato is king: Shakshuka with Chickpeas and Spinach. The acidity of the dish goes well with the freshness and elegant texture of Esporão Colheita red 2022.

Ingredients (Serves 4)

  • Olive oil to taste
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • ½ red pepper, chopped
  • 1 tsp smoked paprika
  • ½ tsp cumin
  • Salt and pepper to taste
  • 2 cups tomato pulp
  • 1 cup cherry tomatoes
  • 1 cup cooked chickpeas
  • 2 cups fresh spinach
  • 4 eggs

  • To serve:

  • Pepper to taste
  • Fresh cilantro to taste
  • Sliced bread


In a low iron pot or high frying pan, place a drizzle of olive oil, the onion and garlic, and sauté lightly. Add the chopped red pepper and spices and let cook a little. Next add the tomato pulp and cherry tomatoes, salt and pepper to taste and simmer over low heat until reduced, around 10 minutes (if you prefer, you can purée for the sauce to become smoother and chunk-free). Then add the chickpeas and spinach, stir and let cook until the spinach reduces. Make four hollows in the sauce and place an egg in each hollow. Cover and let cook until the egg white solidifies but the yolk remains liquid. Garnish with chopped cilantro and pepper, and serve with bread for dipping.

Bon Appétit!