The waffle iron hash brown with Shakshuka spiced green chickpeas and salt cured egg yolks is a recipe that is all about the crunch, textures, and flavors. The slow stewed tomatoes are sweet, salty, and spicy; finished with the awesome umami flavor of salt cured egg yolks.
As a bonus, the waffle hash browns are crusty on the outside and buttery on the inside; adding another layer of flavor and texture. I promise you will love what’s on your plate and you will go for seconds.
Shakshuka originally came from North Africa (Tunisia) and has quickly become a popular Middle Eastern dish all over the world. A traditional shakshuka recipe is eggs poached in a spiced tomato and green pepper stew with spices, onions, and garlic.
My recipe is still using the traditional method of cooking the tomato stew. The difference here is that I have added green chickpeas to the shakshuka serving them over crunchy waffle iron hash browns.
I use green chickpeas from Fresh Nature Foods, a family-owned Pacific Northwest agriculture company in Spokane, WA that specializes in producing freshly picked green chickpeas. Above all, not only do I love the flavor, nutrition, and color of green chickpeas; I love the fact that Fresh Nature Foods chickpeas are grown without the use of pesticides !!!!!!
Facts about Green Chickpeas
Green Chickpeas are young garbanzo beans harvested at peak freshness and are nutritionally packed!
They are a great source of plant-based, all-natural protein and an exciting and healthy choice for plant-forward thinkers.
The perfect superfood, high in fiber, antioxidants, folate, and iron. They are non-GMO, nonallergen, gluten free and kosher. Green chickpeas are available year round and as a bonus, they are grown with sustainable farming practices.
Green chickpeas are naturally low in fat, saturated fat, cholesterol, and sodium – promoting a healthy heart. A cup of chickpeas has about 15 grams of protein. That’s about 26 percent of the recommended dietary allowance (RDA) protein for men and 32 percent of the RDA for women. Chickpeas have 12.5 grams of fiber per cup or roughly 50 percent of your daily needs! So certainly chickpeas are good for you.
What makes them Green
Picked early, a green chickpea is simply a normal garbanzo bean harvested while immature and is still in its live green state full of natural moisture and color. Green chickpeas do not need to be reconstituted with water & preservatives.
They are rushed from the fields to be washed, blanched, and flash frozen, locking in the natural color, moisture, nutrition, and flavor.
Facts about Shakshuka:
A good shakshuka is all about tomatoes, the flavors of sweet, salt, and spice, and of course eggs. Tomatoes, usually not canned, should be fresh. If they are too overripe to use for salads, that’s the time you want to cook them for shakshuka. In the summertime, I use fresh tomatoes to cook shakshuka. However, in the winter a good quality canned organic tomato is as good as using fresh tomatoes if fresh tomatoes are not available to you.
Salt cured egg yolks:
As simple as it gets. Salt curing typically relies on the simplest, most efficient method of curing by using a mix of salt and sugar. Pretty amazing stuff! Here you will find the link to the → Salt Cured Egg Yolk recipe
Salt curing egg yolks transform the yolks into a consistency similar to parmesan cheese. Full of flavor with a saltiness, like a well aged parmesan.
The process is easy, you take egg yolks and pack them in a salt and sugar mixture and cure them in the refrigerator for 7 days. Cured egg yolks not only have great flavor, as a bonus, they are a great conversation piece during dinner. So. next time you use egg whites, don’t toss the egg yolks, cure them.
Waffle Iron Hash Browns, Shakshuka Spiced Green Chickpeas & Salt Cured Egg Yolk
Taste
The shakshuka spiced green chickpeas with the slowly stewed tomatoes are sweet, salty, and spicy.
In addition, I love the awesome umami of the cured egg yolks.
The crusty outside, buttery inside waffle iron hash browns add another layer of flavor and texture.
It’s important to simmer the sauce for at least one hour, as the flavor of the Shakshuka spiced tomato sauce continues to build from the nice, long, low-heat simmering.
Process
What is really great with this recipe is not only the flavor but the crunch.
By using a waffle iron for the hash browns,
it gives you the time to finish the rest of the cooking with ease
Verdict
Awesome appetizer or entree and another reason to use your waffle iron.
First of all, not only do I love the flavor, nutrition, and color of green chickpeas;
I love the fact that Fresh Nature Green Chickpeas utilizes sustainable farming practices.
The fact that they are harvested without the use of pesticides is even more important to me.
As a bonus, the salt cured egg yolks are a great conversation piece during dinner.
Recipe Tip
Store leftover Shakshuka spice mix in an airtight container in a cool, dry place for future use.
The Shakshuka spice mix is great to season a ratatouille, grilled vegetables, etc.
Waffle Iron Hash Browns, Shakshuka Spiced Green Chickpeas & Salt Cured Egg Yolk
Ingredients
Hash browns
- 4 large Idaho potatoes
- 3 tbsp butter, salted melted
- 1/2 tsp sea salt, fine ground
- 1/2 tsp black pepper, ground
Shakshuka spice mix
- 3 tbsp sugar granulated
- 1 tsp cumin, ground ground
- 1/2 tsp paprika powder sweet smoked
- 1 tsp black pepper, ground ground
- 1/2 tsp red pepper flakes
- 1 tsp caraway seeds ground
- 1 tsp garlic powder
- 1 tsp turmeric
- 1/2 tsp cinnamon, ground ground
- 1/2 tsp fennel seeds, crushed
Shakshuka
- 1 tbsp extra virgin olive oil
- 1/2 each onion chopped
- 1 tsp garlic minced
- 1 tsp sea salt, fine ground
- 1/2 tsp black pepper, ground ground
- 14.5 ounce tomatoes, crushed can 14.5 oz
- 1 tbsp Italian parsley chopped
- 8 ounce chickpeas green
- 1 each bayleaf
Instructions
Make Shakshuka spice mix
- In a bowl mix all spices and set aside.3 tbsp sugar, 1 tsp cumin, ground, 1/2 tsp paprika powder sweet, 1 tsp black pepper, ground, 1/2 tsp red pepper flakes, 1 tsp caraway seeds, 1 tsp garlic powder, 1 tsp turmeric, 1/2 tsp cinnamon, ground, 1/2 tsp fennel seeds,, 1 tsp sea salt, fine ground
Cook Shakshuka
- Heat olive oil in a dutch oven over medium heat. Add chopped onions and cook for 5 minutes. Add garlic and cook for one minute. Add canned tomatoes, chopped Italian parsley, black pepper, sea salt, 1 tablespoon of Shakshuka spice mix, and the bay leaf. Bring to a quick boil, reduce heat, and simmer sauce for one-hour stirring frequently every 5 to 10 minutes or to prevent the sauce from burning. Remove bay leaf. Add green chickpeas. You want to keep the vibrant color of the chickpeas, so only reheat chickpeas gently, do not boil. Set aside.1/2 tsp sea salt, fine ground, 1/2 tsp black pepper, ground, 1/2 each onion, 1 tsp garlic, 14.5 ounce tomatoes, crushed, 1 tbsp Italian parsley, 8 ounce chickpeas green, 1 each bayleaf, 1 tbsp extra virgin olive oil
Cook waffle iron hash browns
- Preheat waffle iron to medium-high. Peel potatoes and shred with a box cutter. Squeeze potatoes to remove excess liquid. Toss shredded potatoes with salt, pepper, and melted butter. Spray waffle iron with nonstick spray. Add potatoes to the waffle iron, evenly mounded. Close iron and cook hash browns for about 15 minutes or until golden brown and crisp.4 large Idaho potatoes, 3 tbsp butter, salted, 1/2 tsp sea salt, fine ground, 1/2 tsp black pepper, ground
Serve
- Evenly divide shakshuka spiced chickpeas over crisp waffle hash browns and garnish with shredded salt cured egg yolks. Serve and enjoy.
Nutrition
Nutrition information is calculated using an ingredient database and should be considered an estimate