Spicy Eggplant and Black Bean Shakshuka

with Feta
Enjoy Middle Eastern flavours in this healthy low-carb one-pot!
Cals 595 · Prot 37 · Carbs 68 · Fat 21
Low-Carb
Calorie smart
Try Hello Chef Now
30 min
Spicy Eggplant and Black Bean Shakshuka with Feta
Enjoy Middle Eastern flavours in this healthy low-carb one-pot!
Cals 595 · Prot 37 · Carbs 68 · Fat 21
Low-Carb
Calorie smart
Try Hello Chef Now
Download PDF
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

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.

Before you start

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

Instructions

Prep vegetables

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.
Fry eggplant

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.
Fry onion

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.
Add and stew

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.
Add eggs

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.
Serve

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.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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