Peppers, chickpeas & spinach with shakshuka-style eggs

Name: Peppers, chickpeas & spinach with shakshuka-style eggs
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 2 tbsp olive oil; 1 small onion, sliced; 1 red pepper, deseeded and thinly sliced; 2 clove/s garlic, chopped; 1 green chilli, deseeded and chopped (optional); 1 tsp ground turmeric; 1 tsp harissa paste; 400 g can Essential Chickpeas In Water, drained; 227 g Essential Chopped Tomatoes; 200 g frozen Essential Whole Leaf Spinach; 4 Essential White Free Range Eggs; sumac, to finish (optional)

This dish uses ingredients often to hand in the fridge, freezer or store cupboard and is quick to prepare and cook. Serve with toasted flatbread or pittas.

0 out of 5 stars(0) Rate this recipe

VegetarianHealthySource of fibre2 of your 5 a day

Serves4
CourseMain meal
Prepare20 mins
Cook35 mins
Total time55 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

2 tbsp olive oil
1 small onion, sliced
1 red pepper, deseeded and thinly sliced
2 clove/s garlic, chopped
1 green chilli, deseeded and chopped (optional)
1 tsp ground turmeric
1 tsp harissa paste
400g can Essential Chickpeas In Water, drained
227g Essential Chopped Tomatoes
200g frozen Essential Whole Leaf Spinach
4 Essential White Free Range Eggs
sumac, to finish (optional)

Method

Heat the oil in a large, deep frying pan or sauté pan. Add the onion, pepper, garlic and chilli. Cook over a low heat for 5-10 minutes, until softened. Stir in the turmeric and harissa and cook for 1 minute more.
Add the chickpeas, coat in the spicy mixture, then add the tomatoes. Season and simmer for 5 minutes, until the peppers are tender. Add the spinach, pushing each piece into the sauce to submerge, then cover the pan and cook for 5-10 minutes, stirring occasionally to break up the spinach.
Make 4 shallow dips in the sauce and break in the eggs. Cover the pan and cook for 4-5 minutes more, until the egg whites are just set. Season, then scatter with sumac, if using, and serve immediately.

Cook’s tip

Frozen whole leaf spinach is such a useful product to keep in the freezer. It comes in small, easy-to-add portions and it’s ideal for adding to curries, soups, and egg dishes like this.

If you don’t have fresh peppers, use one or two chargrilled ones from a jar and reduce the cooking time.