middle-eastern

Harissa Chickpea and Roasted Pepper Shakshuka with Feta

Name: Harissa Chickpea and Roasted Pepper Shakshuka with Feta
Yield: 1 serving
Cuisine: middle-eastern
Ingredients: 75 g eggs; 121 g cooked chickpeas (drained); 166 g crushed tomatoes; 75 g roasted red pepper (jarred, drained, sliced); 60 g onion (thinly sliced); 5 g garlic (minced); 9 g olive oil; 11 g harissa paste; 34 g feta cheese; 8 g parsley (chopped)

This roasted dish pairs cooked chickpeas with roasted red pepper, harissa paste and feta cheese. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Breakfast Lunch

Easy

Balanced High satiety Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

34 g Protein

60 g Carbohydrates

33 g Fat

16 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

75g eggs 107 kcal
121g cooked chickpeas (drained) 198 kcal
166g crushed tomatoes 53 kcal
75g roasted red pepper (jarred, drained, sliced) 23 kcal
60g onion (thinly sliced) 24 kcal
5g garlic (minced) 7 kcal
9g olive oil 80 kcal
11g harissa paste 18 kcal
34g feta cheese 137 kcal
8g parsley (chopped) 3 kcal

Cooking instructions

onion (thinly sliced)garlic (minced)olive oil
Heat olive oil in a skillet over medium. Saute onion 4 minutes until softened, then add garlic for 30 seconds.
crushed tomatoesroasted red pepper (jarredharissa paste
Stir in roasted red pepper, harissa, and crushed tomatoes; simmer 6-8 minutes until slightly thickened.
cooked chickpeas (drained)roasted red pepper (jarredfeta cheese
Stir in chickpeas and crumble in half the feta; season with salt and black pepper.
eggs
Make 2 wells and crack in eggs. Cover and cook 5-7 minutes until whites set and yolks are to your liking.
feta cheeseparsley (chopped)
Top with remaining feta and chopped parsley; serve straight from the skillet.