Spiced Shakshuka
with Chickpeas, Eggs and Feta
Save this one for the weekend and treat yourself to a delicious Saturday brunch!
Cals 617 · Prot 34 · Carbs 58 · Fat 29
Vegetarian
Low Carb
Global Eats
30 min
Save this one for the weekend and treat yourself to a delicious Saturday brunch!
Cals 617 · Prot 34 · Carbs 58 · Fat 29
Vegetarian
Low Carb
Global Eats
Ingredients
Shakshuka
Brown onion
1 Piece
Garlic cloves
2 Piece
Red pepper
1 Piece
Chickpeas
240 Grams
Olive oil
1 Tbsp
Salt
0.5 Tsp
Smoked paprika powder
2 Grams
Coriander cumin powder
4 Grams
Harissa paste
20 Grams
Chopped tomatoes
400 Grams
Water
200 ML
Vegetable stock cube
15*
1 Piece
Honey
15 Grams
Organic Eggs
5*
4 Piece
Black pepper
0.5 Tsp
Garnish
Fresh parsley
15 Grams
Feta cheese
4*
100 Grams
Kalamata olives
40 Grams
Allergens
*15 Celery, *5 Eggs, *4 Milk
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) | 2584 / 617 |
| Fats (g) | 28.5 |
| of which saturated (g) | 10.3 |
| Carbohydrates (g) | 58 |
| of which sugars (g) | 22.3 |
| Fibers (g) | 11 |
| Proteins (g) | 34.2 |
| Salt (g) | 7.9 |
*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
- Peel and finely chop the onion.
- Peel and mince the garlic.
- Deseed and finely chop the peppers.
- Drain and rinse the chickpeas.
2 Fry
- Heat a large pan over a medium heat with a drizzle of oil.
- Once hot, add the onions and peppers with a pinch of salt.
- Fry for 7 min until softened.
- Add the garlic, smoked paprika, coriander cumin powder and harissa paste (spicy!).
- Fry for 1 min further.
3 Simmer
- Add the chopped tomatoes, measured water, 0.5 vegetable stock cube, honey and chickpeas.
- Simmer for 10 min.
- After 10 min, check the seasoning.
4 Prep garnish
- Meanwhile, roughly chop the parsley leaves.
- Crumble the feta.
5 Finish
- After 10 min, use a spoon to make 4 grooves in the tomato and chickpea mix.
- Crack an egg into each groove and season with salt and pepper.
- Cover the pan with a lid.
- Cook Shakshuka for 3-5 min or until the eggs are cooked to your liking.
6 Serve
- Serve the Spiced Shakshuka with Chickpeas, Eggs and Feta.
- Top with the olives, feta and parsley.
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