Spicy Chick Pea and Roasted Pepper Shakshouka

February 28, 2022

20 minutes

easy

4

This hearty Middle-eastern spiced stew is easy to make with staples from your pantry and perfect for brunch, lunch, or a speedy meatless-Monday supper. This dish is delicious on its own or with crusty bread to dunk into the luscious egg yolks.

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Ingredients

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	1 teaspoon extra virgin olive oil
	1 chopped onion
	1 teaspoon table salt divided
	1 clove minced garlic
	1 teaspoon cumin
	1 teaspoon spicy smoked paprika
	1 15 oz can fire roasted diced tomatoes in their own juice undrained
	1 15oz can chickpeas drained & rinsed
	12 oz roasted peppers drained & chopped
	1 5 oz container pre-washed baby spinach
	4 large eggs
	1/4 cup chopped parsley
	1/4 cup crumbled feta cheese

Nutritional Information

248kcal Calories

27g Carbohydrates

15g Protein

10g Fat

3g Saturated Fat

172mg Cholesterol

2251mg Sodium

805mg Potassium

8g Fiber

4g Sugar

4500IU Vitamin A

66.7mg Vitamin C

227mg Calcium

5.4mg Iron

Directions

1.

Heat oil in a large non-stick skillet over medium-low heat. Add onion and ½ tsp salt and sauté, stirring frequently, for 5 minutes or until softened. Stir in garlic, cumin, cayenne, and pimentón and cook for 1 minute. Add tomatoes, roasted peppers, and chickpeas to pan, stir to combine, and mash chickpeas slightly with a potato masher.

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2.

Use tongs to toss in baby spinach, sprinkle mixture with water, and cook, covered for 5-10 minutes or until spinach is wilted (tossing mixture once half-way through). Stir in remaining ½ tsp salt.

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3.

Carefully crack each egg into a small cup and slide over stew. Cover and cook until whites are set, about 5 minutes. Garnish with parsley and serve warm.

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