Chickpea Shakshuka for Two

Make chickpea shakshuka for two, from the first ingredient to the finished dish.

INGREDIENTS | Makes 2 servings
4 large, about 220 g Egg
One tin, drained (240 g) Chickpeas, tinned and drained (Drained weight. A 400 g tin drains to about 240 g.)
One tin (400 g) Chopped tomatoes, tinned
150 g Red pepper
100 g Onion
40 g Feta
10 g Olive oil
3 cloves, about 9 g Garlic
1 tsp Ground cumin
1 tsp Smoked paprika
A pinch Chilli flakes
A handful Fresh parsley
Ingredient notes on the recipe page.

METHOD
1. Cook the sliced onion and pepper in the oil over a medium heat for ten minutes until soft, then add the garlic, cumin, paprika and chilli flakes for a minute.
2. Add the tomatoes and chickpeas with salt and simmer for ten minutes until the sauce is thick enough to hold a well.
3. Make four hollows, crack an egg into each, cover the pan and cook on a low heat for six to eight minutes until the whites are set and the yolks still move.
4. Crumble the feta over with the parsley.

Contains milk and eggs.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/chickpea-shakshuka-for-two

AI-generated images illustrating the recipe.

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