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Spicy Chickpea, Pepper and Spinach Shakshuka

This is The Doctor’s Kitchen twist on ‘eggs in purgatory,' an Italian dish consisting of eggs gently poached in a spicy tomato sauce. We have upped th...e vegetable content by adding caramelised onions and peppers, spinach and chickpeas. They simmer together, becoming tender and full of flavour. Serve this for a weekend brunch or a mid-week dinner. If you’re having a busy week the sauce can be made ahead of time, so all you have to do before serving is heat it up, cook the eggs and make some toast. Read more This is The Doctor’s Kitchen twist on ‘eggs in purgatory,' an Italian dish consisting of eggs gently poached in a spicy tomato sauce. We have upped the vegetable content by adding caramelised onions and peppers, spinach and chickpeas. They simmer together, becoming tender and full of flavour. Serve this for a weekend brunch or a mid-week dinner. If you’re having a busy week the sauce can be made ahead of time, so all you have to do before serving is heat it up, cook the eggs and make some toast.

Overview Ingredients Method
Prep time
15 mins
Cook time
30 mins
FREEZER FRIENDLY
No
SHELF LIFE
3 days
Why is this healthy?
Plant
points
High
protein
High
fibre
Probiotics
Prebiotics
Contains
Dairy, Eggs, Gluten
Why is this healthy?
Plant
points
High
protein
High
fibre
Probiotics
Prebiotics

TRY MORE RECIPES for healthy shakshukas

NUTRITION PER SERVING (Read more)

24g
Protein
410kcal
Calories
14g
Total Fat
50g
Carbs
12g
Sugars
10g
Fibre
293mg
Calcium
23%
 
7mg
Iron
39%
 
138mg
Magnesium
33%
 
1176mg
Potassium
25%
 
457mg
Sodium
20%
 
0mg
Vitamin B1
0%
0.8mcg
Vitamin B12
33%
 
1.3mcg
Vitamin D
7%
 
4.8mg
Vitamin E
32%
 
238mcg
Vitamin B9
60%
 
370mcg
Vitamin A
41%
 
134mg
Vitamin C
149%
 
3mg
Zinc
27%
 
46mcg
Vitamin K
38%
 
0.6mg
Copper
67%
 
0.7mg
Vitamin B2
54%
 
4.9mg
Vitamin B3
31%
 
0.9mg
Vitamin B6
53%
 
378mg
Phosphorus
30%
 
Protein: 24g; Calories: 410kcal; Total Fat: 14g; Carbs: 50g; Sugars: 12g; Fibre: 10g; Calcium: 293mg (23%); Iron: 7mg (39%); Magnesium: 138mg (33%); Potassium: 1176mg (25%); Sodium: 457mg (20%); Vitamin B1: 0mg (0%); Vitamin B12: 0.8mcg (33%); Vitamin D: 1.3mcg (7%); Vitamin E: 4.8mg (32%); Vitamin B9: 238mcg (60%); Vitamin A: 370mcg (41%); Vitamin C: 134mg (149%); Zinc: 3mg (27%); Vitamin K: 46mcg (38%); Copper: 0.6mg (67%); Vitamin B2: 0.7mg (54%); Vitamin B3: 4.9mg (31%); Vitamin B6: 0.9mg (53%); Phosphorus: 378mg (30%)
Show more
Why is this healthy?
Plant
points
High
protein
High
fibre
Probiotics
Prebiotics
Contains
Dairy, Eggs, Gluten

Ingredients

Serves 4
Metric Imperial
red onion
Swaps: shallot
finely sliced
red chilli flakes
plus extra for serving, if desired
red pepper
deseeded and finely sliced
passata
Swaps: chopped tomatoes (can)
roughly chopped
garlic cloves
finely sliced
chickpeas (can)
Swaps: cannellini beans (can), brown lentils (cooked), green lentils (cooked), pinto beans (can)
drained and rinsed
yellow pepper
deseeded and finely sliced
water
To serve
basil
Swaps: parsley
parmesan cheese
finely grated
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Method

1

Gather and prepare your ingredients.

2

Heat the olive oil in a heavy-bottomed shallow pan over medium-high heat. Add the red onion and peppers with a sprinkle of salt and pepper. Cook for 12-15 minutes, until softened and reduced. Add the garlic and chilli flakes and cook for a further 1-2 minutes, until fragrant.

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