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Chickpea Shakshuka

with Olives and Whole Grain Pita

25 min

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Shakshuka is an Israeli staple! The word itself means “all mixed up,” describing how the tomato sauce, vegetables and eggs melt together in the dish. Try it and get all mixed up with flavour!  

What We'll Send

Coconut Sugar
Crushed Tomatoes
Sicilian Mixed Olives
Whole Wheat Pita
Free Range Brown Egg
Red Bell Pepper
Italian Parsley
Spice Blend
Paprika, Cumin, Cinnamon, Chili Powder, Granulated Garlic, Onion Powder
Food Allergy Notice: Our meals are prepared in a kitchen whose environment contains tree nuts, peanuts, fish, shellfish, dairy, soy, eggs, wheat, mustard, sesame and sulphites. Though best practices are used when preparing the meal, inadvertent cross-contamination may occur. We cannot guarantee the complete absence of allergens.

Calories 654
Fat 19g
Protein 29g
Carbohydrates 107g

What You'll Need

Cooking Directions

Heat a large oven proof skillet over medium with 1 tbsp. of oil (2 tbsp. for 4 servings). Wash and remove stem and seeds from the bell pepper. Dice into 1/2 inch pieces. Once the oil is hot, add bell pepper and onion to the skillet. Stir occasionally until softened and golden.
Wash and finely chop the italian parsley. Roughly chop olives. Wash and slice the lemon.
Add spice blend, coconut sugar and chickpeas to the skillet and season with salt and pepper. Cook for one minute, add the crushed tomatoes and olives. Add 1/2 cup of water (1 cup for 4 servings). Reduce heat to medium low and cook for 5 minutes. Stir in half of parsley.
Turn on oven to broil. Create wells in the shakshuka and crack the eggs into each one. Place skillet into the oven under the broiler and cook until egg whites are firm or set. (About 3-5 minutes)
If desired, cut the pita bread into wedges and place into the oven or toaster oven to crisp up.
Remove skillet from the oven and serve with pita wedges. Garnish with parsley and lemon wedges. Enjoy!

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