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Shakshuka-style batch egg pots recipe

Shakshuka-style batch egg pots recipe

1 rating

Created by The Tesco Real Food team

These egg pots are a super-easy snack to prepare for the week ahead. Roasted chickpeas and tomatoes are topped with feta and a jammy egg for a protein hit.​ ​They also count towards 2 of your 5-a-day and are way more colourful than a cereal bar. See method

Ingredients

  • 1 onion, finely sliced​
  • 2 x 250g packs Nightingale Farms cherry tomatoes, halved
  • 2 red peppers, deseeded and sliced
  • 1 tbsp olive oil
  • 1½ tsp ground cumin
  • 2 tsp smoked paprika
  • ½ tsp crushed chillies
  • 400g tin chickpeas, drained and rinsed
  • 6 large eggs
  • 100g baby spinach
  • 15g fresh coriander, roughly chopped, plus extra to serve
  • 50g feta, crumbled, to serve
2 of your 5-a-day and high in protein

Each serving contains

  • Energy

    970kj
    233kcal     12%

  • Fat

    12g 17%

  • Saturates

    4g 19%

  • Sugars

    7g 8%

  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 13g Protein 14.9g Fibre 6.1g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. 
  2. Add the onion, tomatoes and peppers to a large bowl. Drizzle over the oil, spices and season with black pepper. Toss to coat. 
  3. Place the veg on a large baking tray, in a single layer, and roast in the oven for 10 mins. Meanwhile, toss the chickpeas in the bowl that had the veg and spices in. 
  4. After 15 mins, add the chickpeas to the veg tray and roast for a further 15 mins. 
  5. Meanwhile, boil the eggs for 7 mins, then run under cold water to stop them overcooking. 
  6. Once the veg is lightly charred and the chickpeas look crispy, remove the tray from the oven and let it stand for 5 mins. Add the spinach and coriander and stir together to gently wilt the spinach. 
  7. Serve straightaway with an egg cut in half, extra coriander and a sprinkling of feta. Or allow to cool before transferring to an airtight container; it will keep for 3-4 days in the fridge.

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