Shakshuka with Chickpeas and Feta

• 2 tbspolive oil
• 1large onion, finely sliced
• 2red peppers, sliced
• 3garlic cloves, crushed
• 2 tspground cumin
• 1 tspsmoked paprika
• 1/2 tspchilli flakes
• 1 tbsptomato puree
• 2 x 400gtins chopped tomatoes
• 1 x 400gtin chickpeas, drained and rinsed
• 8eggs
• 100gfeta
• 20gflat-leaf parsley, chopped
• fine salt
• black pepper
• 4flatbreads, about 60 g each

Method

1. 1Heat the olive oil in a large deep frying pan, about 30–32 cm, over a medium heat. Add the onion, peppers and half a teaspoon of salt and cook for 10 minutes, stirring now and then, until soft and the peppers are starting to slump and catch at the edges.
2. 2Stir in the garlic, cumin, paprika, chilli flakes and tomato puree and cook for 1 minute until the spices smell warm and the puree darkens a shade.
3. 3Add the tomatoes and chickpeas with 100ml of water swilled round one of the tins. Season with salt and pepper and simmer for 10 minutes until the sauce is thick enough that a spoon dragged through it leaves a clear trail. Taste and season properly now; the eggs bring nothing to the seasoning.
4. 4If the pan is too small for eight eggs without crowding, divide the sauce between two lidded pans. Make eight hollows in the sauce with the back of a spoon and crack an egg into each. Season the eggs, cover the pan with a lid and cook over a low heat for 6 to 8 minutes until the whites are set and the yolks still wobble. Check at 6 minutes; they carry on cooking in the pan once it comes off the heat.
5. 5While the eggs cook, warm the flatbreads in a dry pan or under the grill for a minute each side until soft and blistered.
6. 6Crumble the feta over the top and scatter with the parsley and plenty of black pepper. Take the pan to the table with the flatbreads for scooping.

Per serving

kcal

642

protein

32.8g

fibre

10.5g

carbs

62.3g

fat

27.3g