Breakfast · Middle eastern
Spinach and chickpea shakshuka
A heartier shakshuka with chickpeas and wilted spinach stirred into the tomato sauce.
- Serves
- 2
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Vegetarian here means no meat, poultry, fish or shellfish.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
- Dairy-free here means no milk, cheese, butter, yogurt or cream.
Ingredients
For 2 servings- 1 tbsp olive oil
- 1/2 medium onion, diced
- 2 garlic cloves, crushed
- 1 tsp ground cumin
- 350 g canned crushed tomatoes
- 120 g chickpeas, canned, drained
- 60 g baby spinach
- 4 large eggs
Method
Heat the olive oil and cook the onion for 5 minutes until soft.
Add the garlic and cumin and cook for 1 minute.
Pour in the crushed tomatoes and chickpeas and simmer for 8 minutes.
Stir in the spinach until wilted.
Make 4 wells, crack in the eggs, cover and cook for 5 to 7 minutes until set.