Egg Shakshuka

  • 20mins
  • 440 Calories
  • 4 servings

This hearty vegetarian meal comes together quick and easy and can even be done on a camp stove!

Egg Shakshuka

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
Marinara Sauce
$9.50

Preparation

  1. Heat warm oil in pan over medium- high heat. Add frozen vegetables and cook 3 min.
  2. Meanwhile drain and rinse chickpeas. Add to pan; cook 1 min.
  3. Stir in crushed tomatoes and seasoning; bring to a simmer, about 3 min, stirring regularly.
  4. 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.

Nutritional Information

Serving Size
1 serving
Calories
per serving
440
Amount/Serving
  • Fat 14 grams
  • Cholesterol 185 milligrams
  • Sodium 220 milligrams
  • Carbs 59 grams
  • Protein 21 grams