Shakshuka with Feta and Chickpeas

1. 1 Eggspack 10 pcs ≈ $1.89 2 pcs
2. 2 Feta or brined cheesepack 200 g ≈ $3.00 60 g
3. 3 Canned chickpeaspack 400 g ≈ $1.20 100 g
4. 4 Tomatoes≈ $4.67 per kg 180 g
5. 5 Onions≈ $1.60 per kg 60 g
6. 6 Garlic≈ $10.00 per kg 5 g
7. 7 Olive oil 10 ml
8. 8 Paprika 2 g
9. 9 Cumin 1 g
10. 10 Salt 1 g
11. 11 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Finely chop the onion⁵, mince the garlic⁶, and dice the tomatoes⁴.

2. Heat a skillet with oil and sauté the onion⁵ for 3–4 minutes until soft.

3. Add the garlic⁶, paprika, and cumin, and warm for 30 seconds until fragrant.

4. Add the tomatoes⁴, chickpeas, salt, and pepper, and simmer for 8–10 minutes until the sauce thickens.

5. Make two wells in the sauce, crack the eggs¹ into them, and crumble the feta² over the top.

6. Cover and cook for 5–7 minutes until the whites are set and the yolks remain soft.

7. Remove from the heat and let stand for 1 minute before serving.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.