One-Pan Chickpea & Curry Shakshuka with Tomatoes & Spinach
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One-Pan Chickpea & Curry Shakshuka

with Tomatoes & Spinach

30 MIN
+$6.99/serving 2 Servings
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    From the Test Kitchen

    For this vibrant shakshuka, we’re nestling rich eggs between a mix of chickpeas, spinach, and fresh tomatoes simmered in our fragrant ginger and yellow curry-spiced sauce.
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    Dietary Information

    Carb Conscious 600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      580 Cals (est.)
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    fresh
    ingredients
    One-Pan Chickpea & Curry Shakshuka with Tomatoes & Spinach
    Title
    • 10 oz Tail-On Shrimp (Peeled & Deveined)
    • 2 Pasture-Raised Eggs
    • 1 Tbsp Yellow Curry Paste
    • ¼ cup Cream
    • 3 oz Baby Spinach
    • 1 8-Oz Can Tomato Sauce
    • 1 15.5-Oz Can Chickpeas
    • 4 oz Grape Tomatoes
    • 1 Piece Ginger
    • 1 Yellow Onion
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients
    1 Prepare the ingredients

    Wash and dry the fresh produce. Halve, peel, and small dice the onion. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Drain and rinse the chickpeas. Halve the tomatoes.

    Cook the shrimp
    2 Cook the shrimp

    Pat the shrimp dry with paper towels (remove the tails if desired). Season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate and cover with foil to keep warm.

    Start the sauce
    3 Start the sauce

    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the diced onion and chopped ginger; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add as much of the curry paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Add the drained chickpeas; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined. 

    Finish the sauce
    4 Finish the sauce

    Add the tomato sauce (carefully, as the liquid may splatter), halved tomatoes, and 1/2 cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the liquid is slightly reduced in volume. Add the spinach and half the cream. Cook, stirring frequently, 30 seconds to 1 minute, or until combined and the spinach is wilted. Taste, then season with salt and pepper if desired.

    Make the shakshuka & serve your dish
    5 Make the shakshuka & serve your dish

    Using a spoon, create 2 shallow wells in the center of the finished sauce. Carefully crack an egg into each well; season with salt and pepper. Loosely cover the pan with foil and cook 4 to 5 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat and let stand at least 2 minutes before serving. Serve the shakshuka topped with the cooked shrimp and drizzled with the remaining cream. Enjoy!

    Tips from Home Chefs

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    One-Pan Chickpea & Curry Shakshuka

    Prepare the ingredients
    1 Prepare the ingredients

    Wash and dry the fresh produce. Halve, peel, and small dice the onion. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Drain and rinse the chickpeas. Halve the tomatoes.

    2 Cook the shrimp

    Pat the shrimp dry with paper towels (remove the tails if desired). Season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate and cover with foil to keep warm.

    Cook the shrimp
    Start the sauce
    3 Start the sauce

    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the diced onion and chopped ginger; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add as much of the curry paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Add the drained chickpeas; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined. 

    4 Finish the sauce

    Add the tomato sauce (carefully, as the liquid may splatter), halved tomatoes, and 1/2 cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the liquid is slightly reduced in volume. Add the spinach and half the cream. Cook, stirring frequently, 30 seconds to 1 minute, or until combined and the spinach is wilted. Taste, then season with salt and pepper if desired.

    Finish the sauce
    Make the shakshuka & serve your dish
    5 Make the shakshuka & serve your dish

    Using a spoon, create 2 shallow wells in the center of the finished sauce. Carefully crack an egg into each well; season with salt and pepper. Loosely cover the pan with foil and cook 4 to 5 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat and let stand at least 2 minutes before serving. Serve the shakshuka topped with the cooked shrimp and drizzled with the remaining cream. Enjoy!

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