Shakshuka-style batch egg pots recipe

Name: Shakshuka-style batch egg pots
Yield: Serves 6
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

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

Shop your ingredients

Tesco Brown Onions 3 Pack
1 onion, finely sliced
£1.05
£0.35/each
Nightingale Farms Cherry Tomatoes 250G
Aldi Price Match
2 x 250g packs Nightingale Farms cherry tomatoes, halved
£0.62
£2.48/kg
Tesco Red Peppers Each
This product's currently out of stock
Aldi Price Match
2 red peppers, deseeded and sliced
Tesco Olive Oil 250Ml
1 tbsp olive oil
£3.10
£12.40/litre
Tesco Ground Cumin 43G
1½ tsp ground cumin
£1.00
£23.26/kg
Tesco Smoked Paprika 48G
2 tsp smoked paprika
£1.00
£20.83/kg
Tesco Crushed Chillies 28G
½ tsp crushed chillies
£1.00
£35.71/kg
Tesco Chickpeas In Water 400G
Aldi Price Match
400g tin chickpeas, drained and rinsed
£0.41
£1.71/kg DR.WT
Tesco Large Free Range Eggs 6 Pack
6 large eggs
£2.10
£0.35/each
Tesco Baby Spinach 250G
100g baby spinach
£1.30
£5.20/kg
Tesco Fresh Cut Coriander 30G
Aldi Price Match
15g fresh coriander, roughly chopped, plus extra to serve
£0.50
£16.67/kg
Tranos Greek Feta 200G
Aldi Price Match
50g feta, crumbled, to serve
£1.89
£9.45/kg

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.