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!
Ingredients: Crushed tomatoes (crushed tomatoes, tomato puree, tomato paste, water, diced tomatoes, onion, garlic, salt, sugar, citric acid) • Chickpeas (chickpeas, water, salt, ascorbic acid, disodium EDTA) • Flatbread (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) (milk, soy, wheat) • Sweet bell pepper • Yellow onion • Grade A egg • Spinach • Yogurt sauce (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) (milk) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Moroccan spice blend (spices, salt, sugar, paprika powder, garlic powder, onion powder, canola oil, oleoresin paprika, silicon dioxide) • Sesame seeds • Chili flakes.
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
(May contain traces of: Gluten, Wheat)
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
16 g
Moroccan Spice Blend
(May contain traces of: Wheat, Soy, Milk, Tree nuts, Sesame, Mustard, Triticale, Peanuts, Sulphites)
2 unit(s)
Flatbread
(Contains: Milk, Soy, Wheat May contain traces of: Gluten)
9 g
Sesame Seeds
(Contains: Sesame May contain traces of: Gluten, Soy, Milk, Tree nuts, Mustard, Peanuts, Sulphites, Egg)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
4 g
Chili Flakes
(May contain traces of: Wheat, Soy, Milk, Tree nuts, Sesame, Mustard, Triticale, Peanuts, Sulphites)
3 tbsp
Yogurt Sauce
(Contains: Milk)
Not included in your delivery
¼ tsp
Pepper*
0.63 tsp
Salt*
2 tbsp
Oil*
Nutrition Values
Utensils
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!)
- Divide shakshuka between bowls.
- Sprinkle feta over top.
- Halve sesame flatbreads and serve alongside.
- Dollop yogurt sauce over top.
