Chickpea and Shrimp Shakshuka

Name: Chickpea and Shrimp Shakshuka with Sesame Flatbreads and Feta
Total time: 30 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 1 unit(s) Chickpeas; 2 unit(s) 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; 2 unit(s) Flatbread; 9 g Sesame Seeds; ¼ cup Feta Cheese, crumbled; 4 g Chili Flakes; 3 tbsp Yogurt Sauce; 285 g Shrimp; ¼ tsp Pepper*; 0.63 tsp Salt*; 3 tbsp Oil*

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 and shrimp to this version for extra protein and flavor. 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) • Shrimp • 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.

Tags:

Spicy

•Quick

•Protein Plus

Allergens:

Egg

•Milk

•Soy

•Wheat

•Sesame

•Shrimp

The quantities provided above are averages only.

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

Preparation Time30 minutes

Cooking Time5 minutes

DifficultyMedium

Ingredients

serving amount

1 unit(s)

Chickpeas

2 unit(s)

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

2 unit(s)

Flatbread

9 g

Sesame Seeds

¼ cup

Feta Cheese, crumbled

4 g

Chili Flakes

3 tbsp

Yogurt Sauce

285 g

Shrimp

Not included in your delivery

¼ tsp

Pepper*

0.63 tsp

Salt*

3 tbsp

Oil*

Nutrition Values

Calories1040 kcal

Fat55 g

Saturated Fat9 g

Carbohydrate113 g

Sugar22 g

Dietary Fiber19 g

Protein55 g

Cholesterol390 mg

Sodium3460 mg

Trans Fat0.1 g

Potassium2050 mg

Calcium500 mg

Iron9.5 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.

Utensils

•Strainer

•Large Non-Stick Pan

•Measuring Spoons

•Silicone Brush

•Baking Sheet

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, drain and rinse shrimp, then pat dry with paper towels.
On a baking sheet, toss shrimp with 1 tbsp (2 tbsp) oil. Season with salt and pepper.
Broil in the middle of the oven for 5-6 min, until cooked through.**
On an unlined bake 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.
Top with salmon.
Sprinkle feta over top.
Halve sesame flatbreads and serve alongside.
Dollop yogurt sauce over top.

If you opted to add shrimp, drain and rinse shrimp, then pat dry with paper towels. On a baking sheet, toss shrimp with 1 tbsp (2 tbsp) oil. Season with salt and pepper. Broil in the middle of the oven for 5-6 min, until cooked through.**

Top bowls with shrimp.