Green Shakshuka With Crispy Chickpeas

Prep time: 10 mins
Cook time: 20 mins

Our take on the classic Shakshuka—an easy breakfast (or any time of day) recipe.

It’s a simple combination of onions, garlic, spices and gently poached eggs. We’ve added seasonal greens and a harissa-spiced yoghurt dressing to make this a hearty, veg-packed meal.

Directions

  1. Drain and wash canned chickpeas. In a medium frypan, heat the oil, half of the paprika and garlic over a medium heat. Add the chickpeas to the pan and stir regularly—so to avoid burning. Cook chickpeas for 5-7 minuets or until crispy and golden. Remove from pan and set aside to cool

  2. In the same pan, add a splash of olive oil and add the remaining paprika and garlic to the pan, with the chopped onions. Sauté over medium heat for 5-7 mins until onions are soft and golden.

  3. Scatter over the chopped kale and sauté with the onion mixture for 3-5 mins. With your wooden spoon or spatular make four holes in the kale mix, ready for your eggs.

  4. Crack and place an egg in each of the holes and turn the heat down to low and cover the pan. Allow your eggs to cook for 5-7 minutes.

  5. While your eggs are cooking make the harissa dressing. In a small bowl combine the greek yoghurt, 1 tablespoon of paprika, harissa paste, lemon juice, salt and pepper.

  6. Uncover your eggs, sprinkle over the crispy chickpeas, chopped herbs, dollop on the harissa dressing and serve straight away from the pan. We love eating this dish with a toasted wholemeal pita bread or re-heated leftover quinoa or rice.

Use the list below while you shop or cook. Simply tap an ingredient to cross it off 
the list. You can also tap directions while you cook.

Ingredients

Prep time: 10 mins
Cook time: 20 mins

Our take on the classic Shakshuka—an easy breakfast (or any time of day) recipe.

It’s a simple combination of onions, garlic, spices and gently poached eggs. We’ve added seasonal greens and a harissa-spiced yoghurt dressing to make this a hearty, veg-packed meal.

Use the list below while you shop or cook. Simply tap an ingredient to cross it off 
the list. You can also tap directions while you cook.

Directions

  1. Drain and wash canned chickpeas. In a medium frypan, heat the oil, half of the paprika and garlic over a medium heat. Add the chickpeas to the pan and stir regularly—so to avoid burning. Cook chickpeas for 5-7 minuets or until crispy and golden. Remove from pan and set aside to cool

  2. In the same pan, add a splash of olive oil and add the remaining paprika and garlic to the pan, with the chopped onions. Sauté over medium heat for 5-7 mins until onions are soft and golden.

  3. Scatter over the chopped kale and sauté with the onion mixture for 3-5 mins. With your wooden spoon or spatular make four holes in the kale mix, ready for your eggs.

  4. Crack and place an egg in each of the holes and turn the heat down to low and cover the pan. Allow your eggs to cook for 5-7 minutes.

  5. While your eggs are cooking make the harissa dressing. In a small bowl combine the greek yoghurt, 1 tablespoon of paprika, harissa paste, lemon juice, salt and pepper.

  6. Uncover your eggs, sprinkle over the crispy chickpeas, chopped herbs, dollop on the harissa dressing and serve straight away from the pan. We love eating this dish with a toasted wholemeal pita bread or re-heated leftover quinoa or rice.

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