Shakshuka-style batch egg pots recipe
Created by The Tesco Recipes team
These egg pots are a super-easy snack to prepare for the week ahead. Roasted chickpeas and tomatoes are topped with feta and a jammy egg for a protein hit. They also count towards 2 of your 5-a-day and are way more colourful than a cereal bar.
See method- Serves 6
- Takes 40 mins
- 233 calories / serving
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 1 onion, finely sliced
- 2 x 250g packs Nightingale Farms cherry tomatoes, halved
- 2 red peppers, deseeded and sliced
- 1 tbsp olive oil
- 1½ tsp ground cumin
- 2 tsp smoked paprika
- ½ tsp crushed chillies
- 400g tin chickpeas, drained and rinsed
- 6 large eggs
- 100g baby spinach
- 15g fresh coriander, roughly chopped, plus extra to serve
- 50g feta, crumbled, to serve
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Shop ingredientsEach serving contains
- Energy
- 970kJ 233.0kcal
- Fat
- 12g
- Saturates
- 4g
- Salt
- 0.5g
- Sugars
- 7g
of the Reference intake
Carbohydrate 13.0gProtein 14.9gFibre 6.1g
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Method
- Preheat the oven to gas 6, 200°C, fan 180°C.
- Add the onion, tomatoes and peppers to a large bowl. Drizzle over the oil, spices and season with black pepper. Toss to coat.
- Place the veg on a large baking tray, in a single layer, and roast in the oven for 10 mins. Meanwhile, toss the chickpeas in the bowl that had the veg and spices in.
- After 15 mins, add the chickpeas to the veg tray and roast for a further 15 mins.
- Meanwhile, boil the eggs for 7 mins, then run under cold water to stop them overcooking.
- Once the veg is lightly charred and the chickpeas look crispy, remove the tray from the oven and let it stand for 5 mins. Add the spinach and coriander and stir together to gently wilt the spinach.
- Serve straightaway with an egg cut in half, extra coriander and a sprinkling of feta. Or allow to cool before transferring to an airtight container; it will keep for 3-4 days in the fridge.
- See more Healthy recipes
