Shakshuka with Chickpeas & Feta

Name: Shakshuka with Chickpeas & Feta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Middle Eastern
Ingredients: 6 piece Eggs; 1 can Chickpeas, canned, drained and rinsed; 400 g Canned chopped tomatoes; 1 piece Red bell pepper; 1 piece Onion; 3 clove Garlic; 1 tbsp Olive oil; 40 g Feta, crumbled; 2 slice Whole-wheat bread; 10 g Fresh parsley; 1 tsp Smoked paprika; 1 tsp Ground cumin; ½ tsp Chili flakes

35 min656 kcal each

Eggs poached in a smoky pepper-and-tomato sauce, bulked up with chickpeas and finished with feta. Toast for dipping.

Middle EasternMainVegetarian

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Ingredients

for 2 servings

Eggs6 piece
Chickpeas, canned, drained and rinsed1 can
Canned chopped tomatoes400 g
Red bell pepper1 piece
Onion1 piece
Garlic3 clove
Olive oil1 tbsp
Feta, crumbled40 g
Whole-wheat bread2 slice
Fresh parsley10 g
Smoked paprika1 tsp
Ground cumin1 tsp
Chili flakes½ tsp

Method

Prep 10 min · cook 25 min

Soften the sliced onion and pepper in the oil in a wide pan for 8 minutes.
Add the garlic and spices for 1 minute, then the tomatoes and chickpeas. Simmer for 10 minutes, until thick.
Make six hollows in the sauce and crack an egg into each.
Cover and cook on low for 6–8 minutes, until the whites set and the yolks are still soft.
Scatter with feta and parsley and serve straight from the pan with toast.

Nutrition

per serving

Cal

656

Protein

37g

Carbs

61g

Fat

30g

Of 30g of fat per serving, 9g is saturated.

Shakshuka with Chickpeas & Feta

Cook it this week

Ingredients

Method

Nutrition

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