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432 kcal
15 min.
Shakshuka with chickpeas, tomatoes and spinach

Recipe for Shakshuka with chickpeas, tomatoes and spinach

5.0
2 reviews

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x portion

NaN g

432 kcal

x g

1 kcal

432.5
Calories
27.2g
Prot.
22.0g
Fat
32.9g
Carbs

Ingredients (servings):

1

Converted ingredients are going to appear on the shopping list

  • Tomatoes Whole Peeled, canned0.5× portion (200 g)
  • Eggs chicken2× portion (120 g)
  • Dried Chickpeas1× portion (80 g)
  • Onion7× slice (70 g)
  • Spinach, fresh or frozen2× handful (50 g)
  • Butter2× teaspoon (10 g)
  • Garlic1× clove (5 g)
  • Pepper, black1× pinch (1 g)
  • Provencal herbs1× pinch (1 g)
  • Basil, dried, ground1× pinch (1 g)
  • Salt1× pinch (0.5 g)
Add recipe ingredients to "Breakfast" (Today)

How to make Shakshuka with chickpeas, tomatoes and spinach

  1. 1. Melt the butter in a pan with thinly sliced garlic and onion, fry them.

  2. 2. Add the tinned or fresh (blended in a food mixer) tomatoes, then add half of the amounts of seasoning, stew for about 3 - 5 minutes.

  3. 3. Add the spinach and stew for about 2 minutes.

  4. 4. Pour in the chickpeas, then break in the egg, cover and stew for about 3 minutes until the eggs whites set.

  5. 5. Add the remaining seasoning.

User rating
5.0
(2)

My rating

  • Kas76

    12 Feb 2024

    Easy to make and very nice

  • Iwona

    24 Oct 2020

    Delisious 👍

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Author of the recipe

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