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Jamie's green shakshuka with chickpeas and fresh spinach recipe

Jamie's green shakshuka with chickpeas and fresh spinach recipe

0 ratings

Jamie says: "Baby spinach is such a fab veg to have in your fridge. Not only does it count towards 1 of your 5-a-day, but it’s also low-cost. This dish is brilliant, whether you’re looking for a great breakfast, brunch or WFH lunch. And, at under £1 a portion, it’s a great value way to add some sunshine to your table." See method

  • Serves 4
  • Takes 20 mins
  • 376 calories / serving
  • Healthy
  • Vegetarian

Ingredients

  • olive oil
  • 1 large onion
  • 1 red chilli
  • 1 clove of garlic
  • 1 tbsp red wine vinegar
  • 400g tin of chickpeas
  • 250g bag of baby spinach
  • 4 large free-range eggs
  • 30g feta cheese (optional)
  • 4 wholemeal pittas
2 of your 5-a-day

Each serving contains

  • Energy

    1570kj
    376kcal
    19%
  • Fat

    16g 23%
  • Saturates

    4g 20%
  • Sugars

    5g 5%
  • Salt

    1.5g 25%

of the reference intake
Carbohydrate 39.4g Protein 19.1g Fibre 7.6g

Method

JO 155x255

  1. Place a large, lidded, nonstick pan on a medium-high heat with 2 tbsp of olive oil. Peel and finely slice the onion and add to the pan. Season with a pinch of sea salt and black pepper and cook for a few mins. Thinly slice the chilli, add half to the pan and set aside the rest for later. Peel and chop the garlic and stir into the pan; cook for 5 mins. Add 1 tbsp of red wine vinegar and cook for a few mins.
  2. Add the chickpeas, water and all, tip in the spinach, and pop the lid on for about 1 min. When the spinach has cooked down, season with salt and pepper and stir everything together. Turn down the heat.
  3. Make four wells in the mixture and crack in the eggs. Break up the feta, if using, and sprinkle over the eggs, along with the reserved chilli. Cover and cook on a medium heat for 5 mins, or until the eggs are cooked to your liking. Toast the pitta breads.
  4. Divide the shakshuka between 4 bowls and serve with the toasted pitta for dunking.

Tip: This recipe is so versatile. You can easily double up to feed more people, or switch up the ingredients for seasonal veg. Have fun with it!

See more Jamie Oliver recipes

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