Herbed Shakshuka with Chickpeas
Method
Sauté Base: Heat the olive oil in a wide non-stick frying pan over medium heat, then sauté the onion for 3 minutes until translucent and soft.
Simmer Sauce: Stir in the chopped tomatoes, drained chickpeas, harissa paste, and ground cumin, allowing the mixture to simmer and thicken for 5 minutes.
Poach Eggs: Create four small wells in the bubbling sauce using a spoon, gently crack an egg into each pocket, and cover the pan with a lid.
Finish & Garnish: Cook on low heat for 5–6 minutes until the egg whites are fully set but the yolks remain soft, then scatter the fresh herbs on top.
Nutritional Insight: Combining egg protein with the complex, low-GI carbohydrates of prebiotic chickpeas significantly slows gastric emptying, providing a powerful dual mechanism that stabilizes blood glucose and quells food noise on GLP-1 journeys. Culinary Hack: Stir a small splash of the tinned chickpea liquid (aquafaba) directly into the tomato base to create a rich, velvety sauce structure without adding any extra fats.
Nutrition Facts
Per serving
