Spicy Eggplant and Black Bean Shakshuka

Name: Spicy Eggplant and Black Bean Shakshuka with Feta
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 1 Pieces of Red onion; 3 Pieces of Garlic cloves; 1 Pieces of Eggplant; 240 Grams of Black beans; 2 Tbsp of Olive oil; 1 Tsp of Salt; 30 Grams of Tomato paste; 20 Grams of Harissa paste; 20 Grams of Honey; 400 Grams of Tomato passata; 100 ML of Water; 4 Pieces of Organic Eggs; 75 Grams of Feta cheese; 15 Grams of Fresh parsley; 1 Tsp of Black pepper

with Feta

Enjoy Middle Eastern flavours in this healthy low-carb one-pot!

Cals 375 · Prot 23 · Carbs 40 · Fat 12

Low Carb

30 min

Spicy Eggplant and Black Bean Shakshuka with Feta

Enjoy Middle Eastern flavours in this healthy low-carb one-pot!

Cals 375 · Prot 23 · Carbs 40 · Fat 12

Low Carb

Ingredients

Shakshuka

Red onion

1 Piece

Garlic cloves

3 Pieces

Eggplant

1 Piece

Black beans

240 Grams

Olive oil

2 Tbsp

Salt

0.5 Tsp

Tomato paste

30 Grams

Harissa paste

20 Grams

Honey

20 Grams

Tomato passata

400 Grams

Water

100 ML

Organic Eggs 5*

4 Pieces

Feta cheese 4*

75 Grams

To serve

Fresh parsley

15 Grams

Black pepper

0.5 Tsp

Allergens

*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)	1483 / 375
Fats (g)	11.7
of which saturated (g)	5.2
Carbohydrates (g)	40
of which sugars (g)	20.5
Fibers (g)	17.4
Proteins (g)	22.9
Salt (g)	5.9

*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 vegetables

Peel and finely chop the red onion. Peel and crush the garlic. With a peeler, peel lengthwise stripes into the eggplant skin. Then chop the eggplants into small cubes. Rinse and drain the black beans in a colander.

2 Fry eggplant

Heat a large pan over a medium-high heat with a generous drizzle of olive oil (if you're cooking for 3 or 4, use two pans). Fry the eggplant cubes for 8 min or until browned. Transfer them to a plate.

3 Fry onion

Return the pan to the heat with another drizzle of oil. Add the onion and a pinch of salt, fry for 5 min. Add the garlic and fry for 1-2 min further. Return the fried eggplant to the pan.

4 Add and stew

Add the tomato paste, harissa paste and honey. Stir for 1-2 min. Add the tomato passata, measured water and black beans. Bring to a boil and reduce the heat to low. Simmer for 5 min until thickened.

5 Add eggs

With the back of a spoon, delve holes into the shakshuka. Crack the eggs into the holes. Crumble the feta cheese on top. Cook for 8-10 min further, preferably covered with a lid (see pro tip), until the eggs are set.