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Breakfast

Shakshuka with chickpeas and feta

Eggs simmered in a spiced tomato and pepper sauce with chickpeas — a brunch that keeps you full for hours.

  • Servings: 2
  • Total: 30 min
  • 462 kcal · 24.5 g protein
Shakshuka with chickpeas and feta

Eggs simmered in a spiced tomato and pepper sauce with chickpeas — a brunch that keeps you full for hours.

Ingredients

Servings: 2

  • 200 g eggs (4)
  • 400 g crushed tomatoes (1 can)
  • 150 g red pepper
  • 100 g yellow onion (1)
  • 120 g chickpeas (drained)
  • 40 g feta-style cheese (22% fat)
  • 10 g olive oil (2 tsp)
  • 40 g wholegrain rye crispbread (about 4 slices)
  • 1 tsp ground cumin, 1 tsp paprika, salt, fresh coriander

Instructions

  1. 1

    Soften onion and pepper in the oil for 5 minutes. Add the spices.

  2. 2

    Add the tomatoes and chickpeas and simmer for 8 minutes.

  3. 3

    Make four hollows in the sauce, crack in the eggs and cover. Simmer for 6–8 minutes until the whites set.

  4. 4

    Crumble over the cheese and coriander and serve with crispbread.

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