Tomato, chickpea and feta shakshuka
- 1 tablespoon olive oil
- 1 brown onion, finely chopped
- 3 garlic cloves, crushed
- 1 teaspoon ground cumin
- 1 teaspoon mild paprika
- ¼ teaspoon dried chilli flakes
- 400g can no-added-salt chickpeagarbanzoXsgarbanzosX, rinsed, drained
- 800g can no-added-salt chopped tomatoes
- 75g chopped kale and baby spinach leaf mix
- 4 eggs
- 50g reduced-fat feta, crumbled
- 2 tablespoons chopped fresh flat-leaf parsley
- 4 slices wholegrain crusty bread, to serve
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1 Heat the olive oil in a large non-stick frying pan set over medium-high heat. Sauté the onion for 3–4 minutes, or until softened. Add garlic, cumin, paprika, chilli and chickpeas. Cook, stirring, for 1 minute, or until fragrant.
2 Add the canned tomatoes and bring to the boil. Reduce heat; simmer for 4–5 minutes, or until thickened slightly. Stir in kale and spinach mix. Cook for 1 minute.
3 Remove pan from heat. Using the back of a spoon, make four indentations in tomato mixture. Gently crack 1 egg into each of the indentations. Cook, partially covered, for 6–8 minutes, or until the egg whites have set, but the yolks are still soft.
4 Sprinkle the shakshuka with feta and parsley, and serve with bread.
Nutrition Info (per serve)
Total fat 14.2g
–Saturated fat 3.4g
Dietary fibre 10.4g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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7 comments on Tomato, chickpea and feta shakshuka
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The end of the recipe appears to be missing – no mention of eggs feta etc! Please could you amend it to include all steps, as it looks great and I’d like to try it, but not without instructions!
Thanks for commenting. This has been fixed now.
Directions seem to stop mid-sentence. So far sounds interesting but would like the rest of instructions before trying out. I presume I put eggs and feta in the indentations but would like to know for sure.
Thank you for your comment. The missing text has been added back in. Sorry for any inconvenience.
Jenny, HFG editor
Big complaint I cannot seem to be able to print this recipe My computer is in a different place and I do not want it in the kitchen. I had to laboriously write the recipe down to have a copy to check in my kitchen if I have to do this for every new meal I try it is not worth bothering.
Thank you for your comment. The print button should be on the recipe just below the nutrition panel. I hope that helps.
Jenny de Montalk, HFG editor
Loved this recipe, quick, tasty and healthy. Neat way to cook eggs.