No-Bake Chickpea Shakshuka
Prep
5 min
Cook
40 min
Serves
4
Skill
Prep
5 min
Cook
40 min
Serves
4
Skill
This no-bake, no-fuss Shakshuka with veggies and homemade sauce by Danijela Unkovich is perfect for feeding a hungry family for weekend brekkie.
Ingredients
- 4 Tbsp olive oil
- 2 brown onion, finely diced
- 2 red capsicum, finely diced
- 6 garlic cloves, mined
- 4 tsp paprika
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1/2 tsp chili flakes
- 2x 800g tin chopped tomatoes
- 2x 800g tin chickpeas
- 4 cups spinach
- 4 eggs
- Salt and pepper, to taste
- Flat leaf parsley, to garnish
Nutrition per serving
2040 kJ
energy kj
23 g
protein
4 g
saturated fat
19.3 g
dietary fibre
37 g
carbohydrate
17 g
sugars
283 mg
sodium
Method
- Add olive oil to a small deep fry pan with a fitted lid or a cast-iron shallow casserole over a medium heat.
- Sauté onions and capsicum for about 15 minutes.
- Add garlic and spices and sauté for a minute or so until fragrant.
- Add tinned tomatoes and salt and pepper. Bring to a boil then reduce to a low heat. Cover and simmer for 15 minutes. In the last 5 minutes, mix in the chickpeas and spinach.
- Make four wells in the sauce and crack in the eggs. Cover with the lid and let cook for 8-10 minutes, or until cooked to your liking.
- Serve shakshuka in the pan it’s cooked in. It’s great enjoyed as is, but a crusty piece of bread is always welcomed to mop up the sauce. To brighten, I like a handful of chopped flat-leaf parsley overtop.
Tips
It’s a goodie to meal prep – simply whip up a batch of the sauce (sans eggs) and refrigerate for a few days until ready to eat. To cook, spoon a serving of sauce into a ramekin, make a well for an egg, crack it in and (this time) oven bake until set.
- 4 Tbsp olive oil
- 2 brown onion, finely diced
- 2 red capsicum, finely diced
- 6 garlic cloves, mined
- 4 tsp paprika
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1/2 tsp chili flakes
- 2x 800g tin chopped tomatoes
- 2x 800g tin chickpeas
- 4 cups spinach
- 4 eggs
- Salt and pepper, to taste
- Flat leaf parsley, to garnish
Nutrition per serving
2040 kJ
energy kj
23 g
protein
4 g
saturated fat
19.3 g
dietary fibre
37 g
carbohydrate
17 g
sugars
283 mg
sodium
- Add olive oil to a small deep fry pan with a fitted lid or a cast-iron shallow casserole over a medium heat.
- Sauté onions and capsicum for about 15 minutes.
- Add garlic and spices and sauté for a minute or so until fragrant.
- Add tinned tomatoes and salt and pepper. Bring to a boil then reduce to a low heat. Cover and simmer for 15 minutes. In the last 5 minutes, mix in the chickpeas and spinach.
- Make four wells in the sauce and crack in the eggs. Cover with the lid and let cook for 8-10 minutes, or until cooked to your liking.
- Serve shakshuka in the pan it’s cooked in. It’s great enjoyed as is, but a crusty piece of bread is always welcomed to mop up the sauce. To brighten, I like a handful of chopped flat-leaf parsley overtop.
Tips
It’s a goodie to meal prep – simply whip up a batch of the sauce (sans eggs) and refrigerate for a few days until ready to eat. To cook, spoon a serving of sauce into a ramekin, make a well for an egg, crack it in and (this time) oven bake until set.