Spicy Shakshuka
with Chickpeas, Sweet Bell Pepper and Bocconcini
Shakshuka is a Middle-Eastern dish which commonly features eggs in a simmered, savoury tomato sauce. We've given ours a HelloFresh twist by swapping out eggs for creamy bocconcini. Cheese for the win!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 can
Chickpeas
113 g
Onion, chopped
2 tsp
Chili-Garlic Sauce
320 g
Sweet Bell Pepper
14 g
Parsley
2 tbsp
Shakshuka Spice Blend
2 box
Crushed Tomatoes
200 g
Bocconcini Cheese
(Contains Milk)
4 unit
Demi Baguette
(Contains Gluten, Barley)
12 g
Garlic
Not included in your delivery
3 tbsp
Oil*
½ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat your broiler to high and wash and dry all produce. Heat Guide In Step 3 (dbl each measurement 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy! Core, then cut peppers into 1/2-inch pieces. Peel, then mince or grate half the garlic. (NOTE: Keep remaining cloves whole for Step 5.) Roughly chop parsley. Cut bocconcini in half then season with salt and pepper. Drain and rinse chickpeas.
Heat a large oven-proof pan over medium heat. When hot, add 2 tbsp oil, then onions and peppers. Cook, stirring occasionally, until peppers are tender-crisp, 4-5 min. Season with salt and pepper. Add shakshuka spice blend and minced garlic. Cook, stirring often, until fragrant, 1 min.
Add chickpeas, crushed tomatoes, 1 tsp chili garlic sauce and 1/2 cup water to the pan with peppers. (NOTE: Reference Heat Guide in Start Strong.) Stir together and bring up to a boil. Simmer, stirring occasionally, until sauce is slightly thickened, 7-8 min. Stir in half the parsley. Season with salt and pepper.
Top shakshuka with bocconcini. Broil in middle of oven, until bocconcini melts, 3-4 min. (TIP: Keep an eye on the shakshuka so that it doesn't burn!) (NOTE: If you don't have an oven-proof pan, cover and cook on the stove over medium heat, until bocconcini melts, 4-5 min.)
While shakshuka broils, cut baguette into 1/4-inch slices, then arrange on a baking sheet. Drizzle over 2 tbsp oil. Toast slices in middle of oven, until lightly golden-brown, 2-3 min. (TIP: Keep an eye on your slices so they don't burn!) When slices are toasted, carefully rub remaining whole garlic cloves over each slice.
Sprinkle over remaining parsley. Serve with toasted baguette slices on the side to dip into spicy shakshuka.
