Chickpea Shakshuka with Eggs

With 429 kcal and 24g of protein, it combines plant-based fiber with high-quality animal protein to provide long-lasting satiety.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (1 serving), not per serving.

• 1.5 tomatoes, grated · 31 kcal in the whole recipe
• 1 green pepper · 20 kcal in the whole recipe
• 1/2 onion · 20 kcal in the whole recipe
• 100g boiled chickpeas · 166 kcal in the whole recipe
• 2 eggs · 147 kcal in the whole recipe
• 1 tsp olive oil · 45 kcal in the whole recipe
• Cumin, red pepper flakes, salt

Method

1. Required equipment: A medium-sized non-stick pan, a knife, a cutting board, and a spatula.

   

2. Dice the onion and the green pepper into small cubes.

   

3. Pour the olive oil into the pan and turn the stove to medium heat.

   

4. Add the diced onion and pepper to the pan and sauté for about 3 minutes until softened.

   

5. Add the grated tomatoes to the pan and cook for 5 minutes while stirring.

   

6. Add the boiled chickpeas, cumin, red pepper flakes, and salt to the pan.

   

7. Continue cooking for another 3-4 minutes until the sauce thickens (loses its liquid consistency and becomes dense).

   

8. Use a spatula to create two small wells (holes) in the sauce for the eggs.

   

9. Carefully crack the eggs into these wells.

   

10. Cover the pan with a lid and turn the stove to low heat.

    

11. Cook for about 5 minutes until the egg whites are fully set and opaque (white and non-transparent).

    

A Besly kitchen recipe — portions, macros and step photos by Besly.