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🍽️ Hearty Shakshuka with Chickpeas, Zucchini, and Tomatoes

306 kcal · 30 min · 4 servings

Ingredients

• 2 garlic cloves
• 200 g cherry tomatoes
• 1 zucchini
• 2 tbsp Garofalo Extra Virgin Olive Oil
• 1 tbsp sweet paprika powder
• 1 tsp ground cumin
• 1 pinch chili flakes
• 240 g chickpeas (can; drained weight)
• 2 jars ORYZA Organic Tomato Sauce (330 g each)
• salt
• 4 eggs
• 1 bunch parsley (20 g)

Instructions

1. 1. Peel the garlic clove and chop it finely.
2. 2. Wash the tomatoes and the zucchini thoroughly.
3. 3. Remove the hard end of the zucchini.
4. 4. Cut the tomatoes and the zucchini into small cubes.
5. 5. Heat the olive oil in a large pan.
6. 6. Add the chopped garlic, paprika powder, cumin, and chili flakes to the pan.
7. 7. Sauté the spices for 2 minutes over medium heat.
8. 8. Add the vegetable cubes to the pan.
9. 9. Sauté the vegetables for another 2 minutes.
10. 10. Rinse the chickpeas under cold water.
11. 11. Let the chickpeas drain well.
12. 12. Add the tomato sauce and the chickpeas to the pan.
13. 13. Stir everything well.
14. 14. Bring the mixture to a boil.
15. 15. Season the sauce with salt.
16. 16. Cover the pan.
17. 17. Let the sauce simmer over low heat for 10 minutes.
18. 18. Press four small indentations into the slightly thickened sauce using a spoon.
19. 19. Crack one egg.
20. 20. Gently slide the egg into one of the indentations.
21. 21. Repeat this for the remaining eggs.
22. 22. Cover the pan again.
23. 23. Let the eggs cook over low heat for 15 minutes.
24. 24. Check if the whites are set.
25. 25. Wash the parsley.
26. 26. Shake the parsley dry.
27. 27. Pick the leaves off the stems.
28. 28. Sprinkle the shakshuka with the fresh parsley.
29. 29. Serve the dish directly from the pan.

Nutrition per serving

• kcal: 306
• Protein: 15 g · Fett/Fat: 13 g · Carbs: 33 g