Israeli Baked Egg and Chickpea Shakshuka Lunch Bowls with Pitta
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Ingredients
- 4 eggs
- 400 g tinned chickpeas
- 600 g tinned chopped tomatoes
- 1 onion, finely sliced
- 3 garlic cloves
- 1 tsp ground cumin
- 4 pitta breads
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 483 kcal
- Protein
- 22.3 g
- Carbohydrate
- 56.4 g
- of which sugars
- 8.9 g
- Fat
- 16 g
- of which saturates
- 3.3 g
- Fibre
- 10 g
- Salt
- 1.57 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a wide pan and fry the onion and garlic for 6-7 minutes until softened, then stir in the cumin.
- 2
Add the tinned chopped tomatoes and chickpeas and simmer for 15 minutes until thickened.
- 3
Season with salt and pepper.
- 4
Make four small wells in the sauce, crack in the eggs, cover and cook for 6-8 minutes until the whites are set.
- 5
Warm the pitta breads.
- 6
Spoon into bowls and serve with the warm pitta.
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