Chickpea Shakshuka

Name: Chickpea Shakshuka with Sesame Flatbreads and Feta
Total time: 30 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 1 unit(s) Chickpeas; 2 unit(s) Egg; 1 unit(s) Crushed Tomatoes with Garlic and Onion; 1 unit(s) Yellow Onion; 1 unit(s) Sweet Bell Pepper; 56 g Baby Spinach; 16 g Moroccan Spice Blend; 2 unit(s) Flatbread; 9 g Sesame Seeds; ¼ cup Feta Cheese, crumbled; 4 g Chili Flakes; 3 tbsp Yogurt Sauce; ¼ tsp Pepper*; 0.63 tsp Salt*; 2 tbsp Oil*

with Sesame Flatbreads and Feta

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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!

Tags:

Veggie

•Spicy

Allergens:

Egg

•Milk

•Soja

•Hvede

•Sesamzaad

The quantities provided above are averages only.

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

Preparation Time30 minutes

Cooking Time5 minutes

DifficultyMedium

Ingredients

serving amount

1 unit(s)

Chickpeas

2 unit(s)

Egg

1 unit(s)

Crushed Tomatoes with Garlic and Onion

1 unit(s)

Yellow Onion

1 unit(s)

Sweet Bell Pepper

56 g

Baby Spinach

16 g

Moroccan Spice Blend

2 unit(s)

Flatbread

9 g

Sesame Seeds

¼ cup

Feta Cheese, crumbled

4 g

Chili Flakes

3 tbsp

Yogurt Sauce

Not included in your delivery

¼ tsp

Pepper*

0.63 tsp

Salt*

2 tbsp

Oil*

Nutrition Values

Calories880 kcal

Fat46 g

Saturated Fat8 g

Carbohydrate112 g

Sugar22 g

Dietary Fiber19 g

Protein35 g

Cholesterol210 mg

Sodium2670 mg

Trans Fat0.1 g

Potassium1900 mg

Calcium450 mg

Iron9 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.

Utensils

•Strainer

•Large Non-Stick Pan

•Measuring Spoons

•Silicone Brush

•Baking Sheet

Cooking Steps

Before starting, preheat the broiler to high.
Wash and dry all produce.
Peel, then cut onion into 1/2-inch pieces.
Core, then cut pepper into 1/2-inch pieces.
Using a strainer, drain chickpeas, reserving canning liquid.

Heat a large non-stick pan over medium-high.
When hot, add 1 tbsp (2 tbsp) oil, then peppers and onions.
Cook for 2-3 min, stirring occasionally, until slightly softened.
Add chickpeas, then sprinkle Moroccan Spice Blend and 1/4 tsp (1/2 tsp) chili flakes over top. (Like things spicy? Add more chili flakes!)
Cook for 30 sec, stirring often, until chickpeas are coated.
Season with salt and pepper.

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

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

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