Shakshuka with chickpeas and whole-grain bread

Ingredients

• eggs: 2 pcs, about 50 g each
• tomato sauce: 3/4 cup, about 180 g
• cooked chickpeas: 3/4 cup, about 60 g
• whole-grain bread: 1 slice, about 45 g

Instructions

1. Heat a heavy pan, pour in the tomato sauce and add the chickpeas. Let it bubble for 5–6 minutes over medium heat, until the sauce thickens and stops being watery at the edges.
2. Season with a pinch of paprika, cumin and black pepper: in a hot sauce the spices open up within a minute.
3. Make two hollows in the sauce with a spoon and break an egg into each, one at a time — that way the white stays put instead of running across the pan.
4. Cover and keep it on a low heat for 5–7 minutes. It is ready when the white has set through and the yolk still wobbles; past that the yolk goes firm.
5. Salt the eggs just before serving — salt on a raw yolk leaves pale spots. Serve with a slice of bread, which is also the cutlery.

Nutrition

Contains: Eggs, Gluten

Swaps

• Egg can be swapped for cottage cheese 100-120 g, tofu 120 g or chicken 100 g.
• If you have an egg allergy, use tofu or cottage cheese, not egg powder.
• The dressing can be swapped for yogurt with lemon, mustard and herbs.
• Keep the butter sauce within 1 tbsp.
• Legumes can be swapped for one another, cooked, at the same weight.

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