Chickpea Shakshuka
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Chickpea Shakshuka

Chickpea Shakshuka

with Sesame Flatbreads and Feta

This dish – a breakfast staple in North Africa and parts of the Middle East – relies on tomatoes, peppers, eggs and a whole slew of spices. We've added chickpeas to this version for extra nutrition. Make sure you mop up every morsel with the nutty sesame flatbread!

Optional Spice

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

370 mL


2 unit


(Contains Egg)

370 mL

Crushed Tomatoes

2 unit

Garlic, cloves

113 g

Yellow Onion

160 g

Sweet Bell Pepper

56 g

Baby Spinach

2 tbsp

Moroccan Spice Blend

2 unit


(Contains Milk, Soy, Wheat)

1 tbsp

Sesame Seeds

(Contains Sesame)

¼ cup

Feta Cheese, crumbled

(Contains Milk)

¼ tsp

Chili Flakes

Not included in your delivery

2 tbsp


0.63 tsp


¼ tsp



Nutrition Values

Calories820 kcal
Fat32 g
Saturated Fat7 g
Carbohydrate104 g
Sugar19 g
Dietary Fiber16 g
Protein31 g
Cholesterol195 mg
Sodium2190 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Non-Stick Pan
Measuring Spoons
Baking Sheet
Silicone Brush



Before starting, preheat the broiler to high. Wash and dry all produce. Heat Guide for Step 2: 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Peel, then mince or grate garlic. Peel, then cut onion into 1/2-inch pieces. Core, then cut pepper into 1/2-inch pieces. Using a strainer, drain chickpeas, reserving chickpea liquid.

Start shakshuka

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then peppers and onions. Cook, stirring occasionally, until slightly softened, 2-3 min. Add garlic. Cook, stirring often, until fragrant, 30 sec. Add chickpeas, then sprinkle Moroccan Spice Blend and 1/4 tsp chili flakes over top. (NOTE: Reference heat guide.) Cook, stirring often, until chickpeas are coated, 30 sec. Season with salt and pepper.

Finish shakshuka

Add crushed tomatoes and reserved chickpea liquid to the pan with chickpea mixture. Season with pepper and 1/2 tsp salt (dbl for 4 ppl). Bring to a gentle simmer. Once simmering, reduce heat to medium-low. Cook, stirring occasionally, until veggies are tender, 4-5 min. (TIP: Add 2-3 tbsp water if mixture gets too dry.)Add spinach. Cook, stirring often, until slightly wilted, 1-2 min.

Cook eggs

Using the back of a large spoon, make 2 indents (4 indents for 4 ppl) in shakshuka. (TIP: If you want to add extra eggs, make more indents.)Crack an egg into each indent. Season eggs with salt and pepper. Cover and cook until eggs reach desired doneness, 5-8 min.**

Make sesame flatbreads

Meanwhile, arrange flatbreads on an unlined baking sheet. Brush 1 tbsp oil (dbl for 4 ppl) over flatbreads. Season with salt and pepper. Sprinkle sesame seeds over top, pressing down to adhere. Broil in the middle of the oven until sesame seeds are golden-brown, 2-4 min. (TIP: Keep an eye on flatbreads so they don't burn!)

Finish and serve

Divide shakshuka between bowls. Sprinkle feta over top. Halve flatbreads and serve alongside.