Egg Shakshuka

Cook Time: 20mins
Yield: 4 servings
Calories: 440

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

Preparation

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.