Spicy Eggplant and Black Bean Shakshuka

with Feta

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low-carb
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Instructions

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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.

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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.

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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.

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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.

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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.

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6 Serve

Chop the fresh parsley. Garnish the shakshuka with the chopped parsley and a grind of black pepper.

Tips for fussy eaters

Separate some of the ingredients and prepare a shakshuka pan for them without the harissa.

Pro tip

Prepare this dish in a pan with a lid. To cook the eggs more quickly, cover the pan for the final 5 minutes.

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

Cooking Time: 30 min

Cals 595 · Prot 37 · Carbs 68 · Fat 21

Gluten-Free

Ingredients

Number of people

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
Eggs 4 Pieces
Feta cheese 75 Grams

To serve

Fresh parsley 15 Grams
Black pepper 0.5 Tsp

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

Cooking Time: 30 min

Cals 595 · Prot 37 · Carbs 68 · Fat 21

Gluten-Free

Instructions

photo

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.

photo

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.

photo

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.

photo

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.

photo

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.

photo

6 Serve

Chop the fresh parsley. Garnish the shakshuka with the chopped parsley and a grind of black pepper.

Tips for fussy eaters

Separate some of the ingredients and prepare a shakshuka pan for them without the harissa.

Pro tip

Prepare this dish in a pan with a lid. To cook the eggs more quickly, cover the pan for the final 5 minutes.

Ingredients

Number of people

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
Eggs 4 Pieces
Feta cheese 75 Grams

To serve

Fresh parsley 15 Grams
Black pepper 0.5 Tsp
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