Name: Shakshuka with chickpeas and spinach
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp olive oil; 1 medium onion, diced; 1 medium red bell pepper, diced; 1 tsp garlic powder; 1 tsp ground cumin; 1 tsp paprika; ¼ tsp black pepper; 1 tbsp no-salt-added tomato paste; 2 cans (14.5 oz each) no-salt-added diced tomatoes, with their juice; 1 can (15 oz) no-salt-added chickpeas, drained and rinsed; 2 cups packed baby spinach; ¼ tsp salt; 1 tbsp lemon juice; 4 large eggs; 1 tbsp crumbled feta cheese; ¼ cup chopped fresh parsley

Ingredients

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1 tbsp olive oil
1 medium onion, diced
1 medium red bell pepper, diced
1 tsp garlic powder
1 tsp ground cumin
1 tsp paprika
¼ tsp black pepper
1 tbsp no-salt-added tomato paste
2 cans (14.5 oz each) no-salt-added diced tomatoes, with their juice
1 can (15 oz) no-salt-added chickpeas, drained and rinsed
2 cups packed baby spinach
¼ tsp salt
1 tbsp lemon juice
4 large eggs
1 tbsp crumbled feta cheese
¼ cup chopped fresh parsley

Method

Nutrition

Estimated

Per 1 egg and about 1 cup of sauce · serving size 1 of 4

Calories275

Total fat	11.2 g
Saturated fat	2.7 g
Sodium	289 mg
Total carbohydrate	31.8 g
Dietary fiber	10.7 g
Total sugars	11.6 g
Protein	15.3 g

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