Shakshuka with chickpeas for two
Prep Time:
15 minutes
Cook Time:
35 minutes
Serves:
2 Servings
Serving Size:
½ recipe (575 g)
Lunch
This tomato-based one-pot meal is flavourful, delicious and offers a unique way to cook eggs directly in the dish. It’s irresistible!
Ingredients
- 2 tsp (20 mL) olive oil
- 1 cup (250 mL) chopped onion
- 1 red pepper, diced
- ½ tsp (2.5 mL) smoked paprika
- ½ tsp (2.5 mL) ground cumin
- 1 cup (250 mL) spinach
- 1 can (398 mL) diced tomatoes
- 1 cup (250 mL) no-salt-added canned chickpeas, drained and rinsed
- 4 eggs
- 2 Tbsp (30 mL) chopped cilantro
- 2 slices rye or whole wheat bread, toasted
Instructions
- Heat oil in a deep frying pan or saucepan over medium-high heat. Add onion and cook for 5 minutes until soft. Add red pepper and continue to cook for another 2 to 3 minutes. Add paprika and cumin; let warm for about 30 seconds.
- Add spinach, tomatoes and chickpeas, mix well and bring to a simmer. Cover and reduce heat to medium-low and cook for about 15 minutes, stirring occasionally.
- Create four small indentations in the tomatoes; crack one egg at a time into each space. Cover and cook until eggs are set or for about 3 to 4 minutes.
- Top with cilantro and serve warm with toast.
Tips
- Substitution: Don’t enjoy cilantro? Use parsley or dill instead.
- Alternative: You can swap 1 cup (250 mL) canned lentils for chickpeas.
- Low- carb: If you are following a low-carbohydrate diet, feel free to add more vegetables, such as diced zucchini or eggplant, and skip the toast.
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| Amount | % Daily Value | ||
|---|---|---|---|
| Calories 480 | |||
| Fat 17 g | 23 % | ||
| Saturated Fat 4 g + Trans Fat 0.1 g | 21 % | ||
| Cholesterol 370 mg | |||
| Sodium 570 mg | 25 % | ||
| Carbohydrate 55 g | |||
| Fibre 11 g | 39 % | ||
| Sugars 12 g | 12 % | ||
| Protein 23 g | |||