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Spicy Shakshuka

Spicy Shakshuka

with Chickpeas, Sweet Bell Pepper and Bocconcini

Veggie
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Shakshuka is a Middle-Eastern dish which commonly features eggs in a simmered, savoury tomato sauce. We've given ours a HelloFresh twist by swapping out eggs for creamy bocconcini. Cheese for the win!

Allergens:Milk/LaitWheat/Blé

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

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

2 can

Chickpeas

113 g

Onion, chopped

2 tsp

Chili Garlic Sauce

320 g

Sweet Bell Pepper

14 g

Parsley

2 tbsp

Shakshuka Spice Blend

2 box

Crushed Tomatoes

200 g

Bocconcini Cheese

(ContainsMilk/Lait)

4 unit

Demi Baguette

(ContainsWheat/Blé)

12 g

Garlic

Not included in your delivery

3 tbsp

Oil*

½ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3222 kJ
Calories770 kcal
Fat28 g
Saturated Fat8 g
Carbohydrate106 g
Sugar12 g
Dietary Fiber6 g
Protein20 g
Cholesterol40 mg
Sodium930 mg
Utensils
Utensilsarrow down iconarrow down icon
Strainer
Garlic Press
Large Oven-Proof Pan
Measuring Spoons
Baking Sheet
Silicone Brush
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat your broiler to high and wash and dry all produce. Heat Guide In Step 3 (dbl each measurement 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy! Core, then cut peppers into 1/2-inch pieces. Peel, then mince or grate half the garlic. (NOTE: Keep remaining cloves whole for Step 5.) Roughly chop parsley. Cut bocconcini in half then season with salt and pepper. Drain and rinse chickpeas.

2

Heat a large oven-proof pan over medium heat. When hot, add 2 tbsp oil, then onions and peppers. Cook, stirring occasionally, until peppers are tender-crisp, 4-5 min. Season with salt and pepper. Add shakshuka spice blend and minced garlic. Cook, stirring often, until fragrant, 1 min.

3

Add chickpeas, crushed tomatoes, 1 tsp chili garlic sauce and 1/2 cup water to the pan with peppers. (NOTE: Reference Heat Guide in Start Strong.) Stir together and bring up to a boil. Simmer, stirring occasionally, until sauce is slightly thickened, 7-8 min. Stir in half the parsley. Season with salt and pepper.

4

Top shakshuka with bocconcini. Broil in middle of oven, until bocconcini melts, 3-4 min. (TIP: Keep an eye on the shakshuka so that it doesn't burn!) (NOTE: If you don't have an oven-proof pan, cover and cook on the stove over medium heat, until bocconcini melts, 4-5 min.)

5

While shakshuka broils, cut baguette into 1/4-inch slices, then arrange on a baking sheet. Drizzle over 2 tbsp oil. Toast slices in middle of oven, until lightly golden-brown, 2-3 min. (TIP: Keep an eye on your slices so they don't burn!) When slices are toasted, carefully rub remaining whole garlic cloves over each slice.

6

Sprinkle over remaining parsley. Serve with toasted baguette slices on the side to dip into spicy shakshuka.