Shakshuka with Eggs, Chickpeas and Feta
24 min 1 serving 830 kcal · 45 g proteinLevel: Intermediate
The nutritionist's note
Covering at the end sets the whites with steam while keeping the yolks runny. Eggs + chickpeas + feta: 45 g of protein and full coverage of iron and B12.
Ingredients
1 serving
- eggs3 piece · 180 g
- cooked chickpeas180 g
- crushed tomatoes250 g
- feta60 g
- red pepper120 g
- onion70 g
- olive oil18 g
- cumin3 g
- paprika2 g
Method
- 1
Soften the onion and pepper for 6 minutes in the olive oil.
- 2
Add the crushed tomatoes, chickpeas, cumin and paprika, and cook for 8 minutes.
- 3
Make three wells and crack in the eggs.
- 4
Cover and cook for 6 minutes, until the whites are set, then scatter over the crumbled feta (60 g) off the heat.
Nutrition facts
per serving
| Energy | 830 kcal |
|---|---|
| Protein | 45 g |
| Carbohydrates | 58 g |
| Fat | 45 g |
| Fibre | 16 g |
| Iron | 8.4 mg |
| Vitamin B12 | 2.4 µg |
Potential allergens
- eggs
- legumes
- lactose
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