Public recipe with member extras
Camel Milk Shakshuka with Chickpeas
A heartier version of shakshuka bulked up with chickpeas, finished with camel milk.
Vegetarian & Grain Mains · Weeknight Vegetarian Dinners · Hearty Breakfasts
What you need
Ingredients
- 2 tbsp Olive Oil
- 1 Onion, chopped
- 1 Red Bell Pepper, sliced
- 3 cloves Garlic, minced
- 1 tsp Cumin
- 1 tsp Smoked Paprika
- 28 oz Crushed Tomatoes
- 1 can Chickpeas, drained
- 1/2 cup Camel Milk
- 6 large Eggs
Method
Instructions
- Sauté the onion and pepper until soft, about 7 minutes. Add garlic, cumin, and paprika, toast 30 seconds.
- Stir in the crushed tomatoes and chickpeas, and simmer 12 to 15 minutes.
- Reduce heat to low, stir in the camel milk, and simmer gently.
- Make wells, crack in the eggs, cover, and cook 8 to 10 minutes until set.
- Finish with fresh herbs and serve directly from the pan.
From The Complete Camel Milk Compendium by Aunesty Janssen
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