Tomato, chickpea and feta shakshuka

Summing Up: Tomato, Chickpea and Feta Shakshuka

So, you’ve been searching for a nutritious, flavourful, and vibrant meal to start your day, and you’ve stumbled across Tomato, Chickpea and Feta Shakshuka. Brilliant choice! This Middle Eastern inspired dish is a powerhouse of nutrition and taste, packed with protein-rich chickpeas, juicy tomatoes, and creamy feta cheese. Perfect for a hearty breakfast or a light dinner, this recipe is a surefire way to delight your taste buds.

Ingredients Required

Here’s what you’ll need to bring this amazing dish to life:

– 2 tablespoons of olive oil (30ml)
– 1 large onion, finely chopped
– 1 red bell pepper, diced
– 2 cloves of garlic, minced
– 1 teaspoon of cumin (5g)
– 1 teaspoon of paprika (5g)
– 1 can of diced tomatoes (400g)
– 1 can of chickpeas, drained and rinsed (400g)
– 100g of feta cheese, crumbled
– 4 large eggs
– Salt and pepper to taste

The Numbers

This recipe will take approximately 30 minutes to prepare and cook, and it generously serves 4.

In terms of nutritional facts per serving, you’re looking at around 300 calories, 15g of protein, 20g of carbohydrates, 8g of fiber, and 12g of fat.

How to Prepare Tomato, Chickpea and Feta Shakshuka

Follow these step-by-step instructions to create your own delicious Tomato, Chickpea and Feta Shakshuka:

1. Heat the olive oil in a large, deep frying pan over medium heat.
2. Add the chopped onion and diced bell pepper to the pan, sautéing for about 5 minutes until they’re softened.
3. Stir in the minced garlic, cumin, and paprika, cooking for another minute until the spices are fragrant.
4. Pour in the diced tomatoes and chickpeas, season with salt and pepper, then let the mixture simmer for about 10 minutes.
5. Sprinkle the crumbled feta over the top of the tomato and chickpea mixture.
6. Crack the eggs into the pan, spacing them evenly. Cover the pan and cook for about 5-7 minutes until the eggs are cooked to your liking.
7. Serve hot, straight from the pan.

Tips for Making the Perfect Shakshuka

1. Make sure to drain and rinse the chickpeas thoroughly to remove any canned taste.
2. Try to use a good quality feta cheese for the best flavour and creaminess.
3. Adjust the cooking time for the eggs depending on how you like them. For runny yolks, aim for 5 minutes. For firmer yolks, leave them in for 7 minutes.

Serving Suggestions

Tomato, Chickpea and Feta Shakshuka is best served hot, straight from the pan. It’s fantastic with a side of warm crusty bread, perfect for soaking up the delicious sauce. You can also sprinkle some fresh parsley or cilantro on top for a pop of fresh flavour.

In conclusion, this Tomato, Chickpea and Feta Shakshuka recipe is an excellent choice for a wholesome and satisfying meal. It’s packed with nutrition, easy to prepare, and sure to become a favourite in your home. Enjoy!

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