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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
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 Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts)
2 unit(s)
Flatbread
(Contains Soy, Milk, Wheat May contain 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
Instructions
- 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.
