Chickpea Shakshuka

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

INGREDIENTS | Makes 2 servings
4 large, about 220 g Egg
240 g Chickpeas, tinned and drained (The drained weight of one 400 g tin. Drained weight. A 400 g tin drains to about 240 g.)
400 g Passata
100 g Onion
150 g Red pepper
2 tsp (10 g) Olive oil
2 cloves, about 6 g Garlic
1 teaspoon Ground cumin
1 teaspoon Smoked paprika
A handful, to finish Fresh coriander
To taste Salt
Ingredient notes on the recipe page.

METHOD
1. Soften the sliced onion and pepper in the oil in a lidded frying pan over a medium heat for eight minutes, until the pepper is limp. Add the garlic, cumin and paprika for the last minute.
2. Pour in the passata and the chickpeas, season, and simmer uncovered for eight minutes until thick enough to hold a spoon-shaped hollow.
3. Make four hollows, crack an egg into each, cover and cook over a low heat for five to seven minutes until the whites are set and the yolks still move.
4. Scatter the coriander over and serve two eggs each straight from the pan.

Contains eggs.
Check ingredient packaging for allergen information.

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

AI-generated images illustrating the recipe.

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