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Shakshuka-style batch egg pots recipe
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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
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Energy
970kj
233kcal
12%
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Fat
12g
17%
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Saturates
4g
19%
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Sugars
7g
8%
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Salt
0.5g
8%
of the reference intake
Carbohydrate 13g
Protein 14.9g
Fibre 6.1g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C.
- Add the onion, tomatoes and peppers to a large bowl. Drizzle over the oil, spices and season with black pepper. Toss to coat.
- 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.
- After 15 mins, add the chickpeas to the veg tray and roast for a further 15 mins.
- Meanwhile, boil the eggs for 7 mins, then run under cold water to stop them overcooking.
- 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.
- 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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