Broccoli and Pea Shakshuka

Name: Broccoli and Pea Shakshuka with Mint Yogurt and Pitta Bread
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 150 Grams of Tenderstem broccoli; 40 Grams of Spring onion; 15 Grams of Fresh parsley; 1 Piece of Red pepper; 400 Grams of Peeled plum tomatoes; 1 Tbsp of Olive oil; 2 Grams of Cumin seeds; 2 Grams of Smoked paprika powder; 2 Grams of Coriander powder; 2 Grams of Cayenne powder; 30 Grams of Tomato paste; 1 Piece of Vegetable stock cube; 100 Grams of Green peas; 4 Piece of Organic Eggs; 1 Tsp of Salt; 1 Tsp of Black pepper; 10 Grams of Fresh mint; 170 Grams of Natural yogurt; 1 Tsp of Salt; 3 Piece of Pitta bread

with Mint Yogurt and Pitta Bread

A dish that will really brighten up your day!

34 Reviews

Cals 811 · Prot 48 · Carbs 107 · Fat 20

Vegetarian

45 min

Broccoli and Pea Shakshuka with Mint Yogurt and Pitta Bread

A dish that will really brighten up your day!

34 Reviews

Cals 811 · Prot 48 · Carbs 107 · Fat 20

Vegetarian

Ingredients

Shakshuka

Tenderstem broccoli

150 Grams

Spring onion

40 Grams

Fresh parsley

15 Grams

Red pepper

1 Piece

Peeled plum tomatoes

400 Grams

Olive oil

1 Tbsp

Cumin seeds

2 Grams

Smoked paprika powder

2 Grams

Coriander powder

2 Grams

Cayenne powder

2 Grams

Tomato paste

30 Grams

Vegetable stock cube 15*

1 Piece

Green peas

100 Grams

Organic Eggs 5*

4 Piece

Salt

1 Tsp

Black pepper

0.5 Tsp

Yogurt

Fresh mint

10 Grams

Natural yogurt 4*

170 Grams

Salt

0.5 Tsp

Serve

Pitta bread 4*5*9*10*11*

3 Piece

Allergens

*15 Celery, *5 Eggs, *4 Milk, *9 Soya, *10 Wheat, *11 Gluten

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3402 / 811
Fats (g)	20.2
of which saturated (g)	6.7
Carbohydrates (g)	107
of which sugars (g)	24.2
Fibers (g)	14.7
Proteins (g)	48.1
Salt (g)	2.8

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep

Preheat the oven to 200°C/180°C fan.
Trim the stalk ends off the broccoli.
Finely slice the spring onions.
Pick and finely chop the parsley.
Deseed and chop the red pepper into small pieces.
In a bowl add the tinned plum tomatoes and break up with a fork.

2 Make sauce

Heat a non-stick pan with a lid over medium heat with a drizzle of oil.
Once hot, add the stalk ends of the broccoli, red pepper and spring onions (saving some for garnish).
Cook for 3-5 mins until slightly softened.
Add the cumin seeds, smoked paprika, coriander powder and cayenne (spicy!), cook for 30 seconds.
Add the tomato paste, tomatoes and crumble in 0.5 of the stock cube.
Mix well, cover and simmer for 5 min.
Next, add the parsley, broccoli tips and peas.
Cover and cook for a further 3-5 min.

3 Cook eggs

Make 4 spaces in the sauce.
Crack an egg into each space.
Cover and leave to cook for 6-8 min, until the eggs are fully cooked.

Tip! Add 2 minutes more of cooking time if you like your eggs well done.

4 Make mint yogurt

Meanwhile, pick and finely chop mint leaves.
In a small bowl combine the mint with the yogurt.
Season with salt to taste and set aside.

Tip! Mix the yogurt well to remove any lumps.

5 Warm pitta

Place the pitta bread on a baking tray and warm in the oven for 5 min, turning halfway.

6 Serve

Serve the Broccoli and Pea Shakshuka garnished with the remaining Spring Onions.
Spoon over the mint yogurt.
Use with the warmed pitta breads to dip into the sauce and eggs!