Spicy Chick Pea and Roasted Pepper Shakshouka
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
Adjust Servings
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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Notes
This dish is easily halved to serve 2.
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