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| Prep Time | 5min |
| Cook Time | 30min |
| Servings |
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Ingredients
- 1 tsp Cumin Seeds
- 1 tsp Paprika
- 2 tbsp oil Rice Bran
- 2 garlic cloves crushed
- 1 Brown Onion chopped
- 1/2 bok choy chopped
- 400 g canned chickpeas 1can
- 400 g tinned tomatoes 1can
- 1 cup Water
- 4 Eggs
Ingredients
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Instructions
- Cook cumin seeds and paprika on a medium heat in a large frypan for 1min. Add oil and garlic and cook for further 1min, until fragrant.
- Add onion and cook until softened. Add chickpeas, tomatoes and water; bring to the boil. Reduce heat, add bok choy and simmer until liquid thickens slightly.
- Use a spoon to make 4 wells in the mixture, crack 1 egg into each well. Cook covered with a lid or al-foil until whites are cooked.
- Serve hot, or pack up for work breakfasts and re-heat as needed.
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1 Comment
Shakshuka ⭐️⭐️⭐️⭐️⭐️
This is one of my all time favourite meals for breaky, lunch or dinner. I’ve even cooked up the tomato saucey stuff the night before and added eggs in the morning for breakfast guests! Super easy and always delicious plus a great way to use up any leftover veggies you have in your fridge.