Créé avec l’IA
Chickpea and Feta Shakshuka
40 min 571 kcal par portion Moyen
Ingrédients
4 Portions
- Drained chickpeas480 g
- Large eggs8 large eggs
- Canned crushed tomatoes800 g
- Red bell peppers300 g
- Onion200 g
- Olive oil2 tablespoons
- Feta cheese120 g
- Garlic12 g
- Ground cumin2 teaspoons
- Smoked paprika2 teaspoons
- Chili flakes0,5 teaspoon
- Salt1 teaspoon
Instructions
- 1
Peel and finely dice the onion. Remove the seeds and stems from the red bell peppers, then cut them into small pieces. Peel and mince the garlic.
- 2
Heat the olive oil in a large, deep skillet over medium heat.
- 3
Add the diced onion and red bell peppers. Cook for 7–9 minutes, stirring occasionally, until softened.
- 4
Add the minced garlic, ground cumin, smoked paprika, and chili flakes. Cook for 1 minute, stirring constantly, until fragrant.
- 5
Pour in the crushed tomatoes and add the salt. Stir well and bring the sauce to a gentle simmer.
- 6
Cook the tomato sauce uncovered for 10–12 minutes, stirring occasionally, until it thickens slightly.
- 7
Stir in the drained chickpeas and simmer for another 4–5 minutes, until heated through.
- 8
Use the back of a spoon to make 8 wells in the sauce. Crack one egg into each well.
- 9
