Wholegrain shakshuka with egg and chickpeas
Savoury Phase 3 breakfast: shakshuka with egg and chickpeas alongside a slice of wholegrain bread, carbohydrates in moderation.
Wholegrain shakshuka with egg and chickpeas is a savoury breakfast that starts your day off right. Eggs poached in a spiced tomato sauce with smoked paprika, cumin and chickpeas create a plate full of warmth and flavour, served with a toasted slice of wholegrain bread.
For Phase 3, this shakshuka is beautifully balanced. The eggs and chickpeas together deliver a generous helping of protein that keeps you satisfied for ages, whilst the wholegrain bread supplements the carbohydrates in moderation. The paprika and spiced tomato sauce add fibre and flavour without heavy ingredients. So you start your day high in protein and balanced, completely in line with a protein diet, without feeling peckish mid-morning.
Lovely with crumbled feta and fresh parsley over the sauce. A pinch of chilli flakes gives a pleasant kick for those who like it, and an extra slice of wholegrain bread catches the last of the sauce nicely.
Zo maak je het
- Fry the onion and peppers gently with cumin and paprika.
- Add the tinned tomatoes and chickpeas and simmer for 8 minutes.
- Make four wells in the sauce with a spoon.
- Crack an egg into each well and season with salt and pepper.
- Cover and cook the eggs for 6 minutes until set.
- Serve with a slice of toasted wholemeal bread.
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