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. Measure out the eggs and vegetables, and chop the vegetables.
2. Cook the vegetables for 2-3 minutes in a nonstick pan.
3. Add the eggs and cook covered until set.

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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