EIWITRIJK RECEPT · FASE 2 · DINER

Shakshuka with chickpeas and egg

Savoury Phase 2 shakshuka with egg and a touch of chickpeas in tomato sauce.

26 min totaal 1 portie 400 kcal p.p. 26 g protein

This shakshuka with chickpeas and egg is a savoury one-pan dish where eggs poach gently in a spiced tomato sauce. Cumin and paprika powder give the sauce depth, while the chickpeas provide a hearty, filling bite. A warm, fragrant dinner that proves protein-rich cooking needn't be dull at all.

In Phase 2, the protein can be joined by good carbohydrates, and this shakshuka brings that combination together beautifully. With 26 grams of protein from egg and chickpeas and 24 grams of carbohydrates, the dish keeps you satisfied for hours. The pulses and eggs make it a complete protein source that strengthens your protein diet during the build-up phase.

Lovely with a sprinkle of fresh coriander or flat parsley over the sauce, and perhaps a dollop of lean quark for extra creaminess. A slice of wholemeal bread to soak up the sauce completes the plate perfectly.

Zo maak je het

  1. Sauté the onion and garlic in the olive oil until softened.
  2. Add the cumin and paprika powder and cook briefly.
  3. Pour in the passata and add the chickpeas.
  4. Let the sauce simmer gently for 8 minutes.
  5. Make two small wells and crack an egg into each one.
  6. Cover and simmer for 5 minutes until the egg white is set.

Bewaren

Store the shakshuka without eggs for up to 3 days in the fridge; add fresh eggs when reheating for the best result.

Variatietips

Stir a handful of spinach into the sauce or swap the chickpeas for white beans. A dollop of feta or a pinch of chilli makes it spicier.

Get things done faster with ready-made solutions

No time to cook? Take a look at the protein-rich foods that are suitable for this phase.

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