One-pan shakshuka with chickpeas

25 min · 2 servings · 450 kcal

Nora Beckett · @norapreps

Chickpeas go in with the sauce, not as a garnish: they take this from a 15 g breakfast to a 25 g one and add most of the fibre. Make the sauce ahead, crack the eggs in fresh.

Ingredients

• canned tomatoes400 g
• chickpeas150 g
• egg4 pc
• red pepper150 g
• onion100 g
• olive oil1 tbsp
• garlic2 pc
• cumin1 to taste
• smoked paprika1 to taste
• salt1 to taste
• parsley1 to taste

Instructions

1. Soften the onion and pepper in the oil for 6 minutes, then add the garlic and spices and stir for 30 seconds.
2. Add the tomatoes and chickpeas and simmer 8 minutes, uncovered, until the sauce thickens enough to hold a spoon-track.
3. Make four wells and crack an egg into each. Cover and cook 5 minutes for set whites and runny yolks.
4. Parsley over the top. The sauce keeps four days - reheat it and add fresh eggs rather than reheating cooked ones.

Per serving