Chickpea and Plant-Based Ground Protein Shakshuka
with Sesame Flatbreads and Feta
This dish – a breakfast staple in North Africa and parts of the Middle East – relies on tomatoes, peppers, eggs and a whole slew of spices. We've added chickpeas and plant-based ground protein to this version for extra nutrition. Make sure you mop up every morsel with the nutty sesame flatbread!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit
Chickpeas
2 unit
Egg
(Contains Egg)
1 unit
Crushed Tomatoes with Garlic and Onion
2 unit
Garlic, cloves
1 unit
Yellow Onion
1 unit
Sweet Bell Pepper
56 g
Baby Spinach
2 tbsp
Moroccan Spice Blend
2 unit
Flatbread
(Contains Milk, Soy, Wheat)
1 tbsp
Sesame Seeds
(Contains Sesame)
¼ cup
Feta Cheese, crumbled
(Contains Milk)
¼ tsp
Chili Flakes
250 g
Plant-Based Ground Protein
Not included in your delivery
2 tbsp
Oil*
0.63 tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the broiler to high.Wash and dry all produce.Heat Guide for Step 2: 1/8 tsp mild, 1/4 tsp medium,1/2 tsp spicy and 1 tsp extra-spicy! Peel, then mince or grate garlic.Peel, then cut onion into 1/2-inch pieces.Core, then cut pepper into 1/2-inch pieces.Using a strainer, drain chickpeas, reserving canning liquid.
Heat a large non-stick pan over medium-high heat.When the pan is hot, add 1 tbsp (2 tbsp) oil, then plant-based patties along with peppers and onions. Cook, breaking up patties into bite-sized pieces, until crispy, 5-6 min.** Season with salt and pepper. Add garlic. Cook, stirring often, until fragrant, 30 sec. Add chickpeas, then sprinkle Moroccan Spice Blend and 1/4 tsp (1/2 tsp) chili flakes over top. (NOTE: Reference heat guide.) Cook, stirring often, until chickpeas are coated, 30 sec. Season with salt and pepper.
Add crushed tomatoes and reserved canning liquid to the pan with chickpea and plant-based ground protein mixture. Season with pepper and 1/2 tsp (1 tsp) salt. Bring to a gentle simmer. Once simmering, reduce heat to medium-low. Cook, stirring occasionally, until veggies are tender, 4-5 min. (TIP: Add 2-3 tbsp water if mixture gets too dry.)Add spinach. Cook, stirring often, until slightly wilted, 1-2 min.
Using the back of a large spoon, make 2 indents (4 indents for 4 ppl) in shakshuka. (TIP: If you want to add extra eggs, make more indents.)Crack an egg into each indent. Season eggs with salt and pepper.Cover and cook until eggs reach desired doneness, 5-8 min.**
Meanwhile, arrange flatbreads on an unlined baking sheet.Brush 1 tbsp (2 tbsp) oil over flatbreads. Season with salt and pepper.Sprinkle sesame seeds over top, pressing down to adhere. Broil in the middle of the oven until sesame seeds are golden-brown, 2-4 min. (TIP: Keep an eye on flatbreads so they don't burn!)
Divide shakshuka between bowls.Sprinkle feta over top.Halve flatbreads and serve alongside.
If you've opted to add plant-based ground protein, when the pan is hot, add 1 tbsp (2 tbsp) oil, then patties, along with peppers and onions. Cook, breaking up patties into bite-sized pieces, until crispy, 5-6 min.** Season with salt and pepper. Follow the rest of the recipe as written.
