Shakshuka with Chickpeas

Shakshuka is one of those meals that looks impressive but is dead simple. The chickpeas bump the protein up beyond what eggs alone can deliver, and the spiced tomato sauce makes it feel like weekend brunch — even on a Tuesday.

Ingredients

• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 red pepper, diced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chilli flakes
• 400g tin chopped tomatoes
• 150g tinned chickpeas, drained
• 4 large eggs
• Salt and black pepper to taste
• Small handful of fresh coriander

Method

1. Heat the olive oil in a large frying pan over medium heat. Add the onion and cook for 3 minutes.
2. Add the garlic, red pepper, cumin, paprika, and chilli flakes. Cook for 2 minutes until fragrant.
3. Pour in the chopped tomatoes and chickpeas. Season with salt and pepper. Simmer for 8 minutes.
4. Make 4 wells in the sauce and crack an egg into each one.
5. Cover the pan and cook for 6-8 minutes until the egg whites are set but the yolks are still runny.
6. Scatter with fresh coriander and serve straight from the pan.

Nutrition Notes

Each serving gives you 30g protein from the eggs and chickpeas combined. The chickpeas also add fibre which helps with satiety during a cut. The healthy fats from the olive oil and egg yolks keep hormones in check.