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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Chickpeas
2 unit(s)
Egg
(Contains: 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
2 tbsp
Moroccan Spice Blend
(May contain traces of: Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts)
2 unit(s)
Flatbread
(Contains: Soy, Milk, Wheat May contain traces of: Soy)
1 tbsp
Sesame Seeds
(Contains: Sesame)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
1 tsp
Chili Flakes
3 tbsp
Tzatziki
(Contains: Milk)
Not included in your delivery
¼ tsp
Pepper*
0.63 tsp
Salt*
2 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- 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 heat.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then peppers and onions.
- Cook, stirring occasionally, until slightly softened, 2-3 min.
- Add chickpeas, then sprinkle Moroccan Spice Blend and 1/4 tsp (1/2 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 and reserved canning liquid to the pan with chickpea mixture.
- Season with pepper and 1/2 tsp (1 tsp) salt. 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 with salt and pepper.
- Cover and cook until eggs reach desired doneness, 5-8 min.**
- Meanwhile, arrange flatbreads on an unlined baking sheet.
- 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 until sesame seeds are golden-brown, 2-4 min. (TIP: Keep an eye on flatbreads so they don't burn!)
- Divide shakshuka between bowls.
- Sprinkle feta over top.
- Halve sesame flatbreads and serve alongside.
- Dollop yogurt sauce over top.
