HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChickpea Shakshuka
Chickpea Shakshuka

Chickpea Shakshuka

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:Optional SpiceVeggie

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

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

370 mL


2 unit



370 mL

Crushed Tomatoes

1 unit

Garlic, cloves

113 g

Yellow Onion

160 g

Sweet Bell Pepper

56 g

Baby Spinach

2 tbsp

Moroccan Spice Blend

2 unit



1 tbsp

Sesame Seeds


¼ cup

Feta Cheese, crumbled


¼ tsp

Chili Flakes

Not included in your delivery

2 tbsp


¼ tsp


¼ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories830 kcal
Fat32 g
Saturated Fat7 g
Carbohydrate106 g
Sugar19 g
Dietary Fiber17 g
Protein31 g
Cholesterol195 mg
Sodium1780 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.
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Measuring Spoons
Measuring Cups
Baking Sheet
Silicone Brush
Instructionsarrow up iconarrow up icon
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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.


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.


Add crushed tomatoes, reserved chickpea liquid and 1/4 cup water (dbl for 4 ppl) to the pan with chickpea mixture. Season with salt and pepper. 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.


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, 4-6 min.**


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.


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