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.

3 out of 5 stars(3) Rate this recipe

VegetarianHealthySource of fibre2 of your 5 a day

Serves4
CourseMain meal
Prepare20 mins
Cook35 mins
Total time55 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

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)

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.

Typical values per serving when made using specific products in recipe