Egg Shakshuka
Egg Shakshuka
Rated 5.0 stars by 1 users
Servings
4
Calories
440
Total Time
20 Minutes
This hearty vegetarian meal comes together quick and easy and can even be done on a camp stove!
Ingredients
- 2 tbsp oil
- 1 pkg (26 oz/750 g) mixed frozen vegetables
- 1 can (14 oz/398 ml) unsalted chickpeas
- 1 can (28 oz/796 ml) no salt added crushed tomatoes
-
2 tbsp Marinara Sauce Mix
- 4 eggs
-
Toppings (optional): crumbled feta cheese, parsley, chopped green onion, hot sauce
Directions
Heat warm oil in pan over medium- high heat. Add frozen vegetables and cook 3 min.
Meanwhile drain and rinse chickpeas. Add to pan; cook 1 min.
Stir in crushed tomatoes and seasoning; bring to a simmer, about 3 min, stirring regularly.
Use the back of a spoon to form 4 shallow wells in the sauce mixture. Crack an egg into each well. Lower to medium-low heat and cover; simmer 7-8 min, or until eggs are just set.
Recipe Note
Simmer an additional 2-3 more minutes if you like your eggs cooked hard.
Nutrition
Nutrition
- per serving
- Calories
- 440
Amount/Serving
% Daily Value
- Fat
- 14 grams
- Cholesterol
- 185 milligrams
- Sodium
- 220 milligrams
- Carbs
- 59 grams
- Protein
- 21 grams
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