Protein-Packed Breakfast
Mediterranean Chickpea Shakshuka
Spiced tomato and chickpea shakshuka with eggs and spinach — a Mediterranean breakfast that supports blood sugar balance.
Ingredients
- 1 tbsp olive oil
- 1 small onion (diced)
- 1 garlic clove (minced)
- 1 red bell pepper (diced)
- 400g canned chopped tomatoes
- 200g canned chickpeas (drained and rinsed)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp turmeric powder
- Pinch of chilli flakes (optional)
- Handful of fresh spinach
- 2 eggs
- Fresh coriander for garnishing
- Salt and pepper to taste
Method
- Heat the olive oil in a deep frying pan over medium heat. Add the onion and cook for 3 minutes until softened.
- Add the garlic and bell pepper, cook for another 2 minutes.
- Stir in the cumin, paprika, turmeric and chilli flakes. Cook for 1 minute until fragrant.
- Pour in the chopped tomatoes and add the chickpeas. Stir well and let it simmer for 8 minutes.
- Add the spinach and stir until wilted.
- Make two small wells in the sauce and crack an egg into each. Cover and cook for 5-6 minutes until the eggs are set.
- Season with salt and pepper, garnish with fresh coriander and serve straight from the pan.
Nutrition per Serving
310kcal
18gProtein
8gFibre
28gCarbs
14gFat
