Shakshuka with Chickpeas and Spinach
Temps
25 min
Difficulté
facile
Ingrédients
7
Budget
~3-5 €
Eating anti-inflammatory?
This recipe is one of our anti-inflammatory picks. Calerys, a nutrition coach on WhatsApp, helps you track your everyday eating from a photo of your plate.
Free · No sign-up · Reply in seconds
Valeurs nutritionnelles
Score santé
Bon · /100
350 kcal
par portion
Your real numbers, not the theory
Your portion never matches the recipe exactly. Calerys, a dietitian on WhatsApp, reads a photo of your plate and tells you its calories, protein, carbs and fat.
Free · No sign-up · Reply in seconds
Vous avez besoin de
What about you — what’s your goal?
Etapes
- 1
Heat olive oil in a large skillet. Add cumin and Espelette pepper, cook for 30 seconds.
2 min
- 2
Pour in the crushed tomatoes and drained chickpeas. Simmer for 8 minutes over medium heat.
8 min
- 3
Add the spinach and stir until wilted. Make 4 wells in the sauce.
3 min
- 4
Crack an egg into each well, cover, and cook for 6-7 minutes until the whites are set.
7 min
Tu pourrais aussi aimer
Discover more recipes
Sesame Chicken Tataki with Cucumber
18 min
Grilled Halloumi with Asparagus and Cherry Tomatoes
18 min
Grilled Sea Bass with Asparagus and Tomato Vinaigrette
22 min
Fluffy Gruyère and Broccoli Omelette
15 min
Marinated Tofu Poke Bowl with Mango and Edamame
20 min