800g [2 tins] Tinned Chopped Tomatoes
1 large [sliced] Red Onion
4 large EggsFree range
400g Chickpeas1 tin... or 2 if you are feeling peckish
2 tsp Cumin
2 tsp Paprika
1 [finely chopped] Chillichilli flakes work well too
30g [chopped] Coriander
1 [minced] Garlicor finely chopped, it's for a garlic yoghurt
4 tbsp Yoghurtgaric yogo (yoghurt)
Moroccan Shakshuka Baked Eggs
Treat yourself this weekend to a spicy tomato and chickpea baked eggs with crispy kale!
You can knock up this recipe in under 30 minutes with minimal effort (perfect for hangovers). This is what makes it the ideal breakfast or brunch dish.
Most of the ingredients can be easily kept in your cupboard ready for any weekend you feel the taste for it.
For vegetarians, simply replace the chorizo with another vegetable; courgette, aubergine, mushrooms just to name a few. You can also add crumbled feta and toasted pine nuts if you want to go all out!
Let me know what you think with a comment below, or did I miss a vital ingredient!?
Top 3 Chickpea Facts
- Great source of both soluble and dietary fibre, important for maintaining a healthy digestive system
- Did you know that ground chickpeas have been used as a coffee substitute since the 18th century and are still commonly used as a caffeine-free alternative today?! Widely available, the taste is said to be delicious – why not give it a go!
- Just 220g of chickpeas contains 14.5g of protein. Another great way for you to consume your daily protein intake.
Nutritional info from BBC Good FoodBookmark Me
1. Pre-heat the oven at 180c, evenly spread the kale on an oven tray, drizzle olive oil over and season well. Chuck in the oven for 10 minutes (give it a good toss after 5 minutes in the oven)
2. Add the chorizo and onions to a casserole dish (or deep frying pan) and cook on a medium heat for 5 minutes (no oil needed, use the oil from the chorizo).
3. Then, throw in the chilli, drained chickpeas, seasoning and spices. Mix well and cook for 1 minute constantly stirring (if it's sticking add a drizzle of oil). Then add the chopped tomatoes and TOSS THE KALE!
4. Once the spicy tomatoes are bubbling, reduce to a medium-low heat and make 4 holes in the sauce and crack an egg into each hole.
5. Place the lid on and cook for 6-8 minutes, until the eggs are done to your liking; runny eggs are around 6 minutes.
6. Meanwhile, add the minced/finely chopped garlic and black pepper to the yoghurt (or as I like to call it, yogo) and combine well. That's your garlic yogo done!
7. Use a shallow serving spoon to scoop up the eggs and spicy tomatoes mix. Serve hot with crispy kale, extra coriander, extra chilli and a dollop of garlic yogo.
BIFF, BOSH, SHAKSHUKA NOSH!