My weekday and weekend food always look so different! On the weekdays I’m always rushing out the door, generally skulling my coffee as I’m gathering my lunch together, whereas on the weekends I like to take it slow and either go out for meals or spend the entire morning in the kitchen cooking up a storm. This Chickpea Shakshuka is my all time favourite thing to make on a Sunday morning. It has the perfect balance of spices and totally fills you up!
1 tablespoon olive oil
2 rashes of diced bacon
1/2 diced red onion
1/2 teaspoon dried oregano
1/2 teaspoon smoked paprika (use less if you don’t like it too spicy)
1/2 teaspoon chilli flakes (use less if you don’t like it too spicy)
200g diced tinned tomatoes
2 handfuls Spinach
1 tablespoon parsley
Turn oven to 200 Degrees / 400F.
Drain chickpeas using a strainer, I like to keep them in the strainer until it’s time to cook them so most of the juices are out.
Turn the hot plate on medium and place oil in pan, cook the diced bacon until slightly brown.
Add diced red onion, the dried oregano, smoked paprika and chilli flakes and cook for 3 minutes, continuously stirring.
Turn the pan down to a low heat and add in diced tomatoes, chickpeas and spinach. Stir until combined and let it simmer for 4 minutes.
Using a spoon, make 2 wells in the sauce for the eggs to be cracked into. Once the eggs are in put the pan in the oven for 9 minutes or until your eggs are cooked to your satisfaction.
Once out of the oven, sprinkle the feta and parsley. It would be rude not to treat yourself to some bread! Toast up some ciabatta, sour dough or a french breadstick!