This recipe is a wholesome meal with lots of protein, fiber and minerals. This dish is similar to shakshuka but with a twist as this recipe gives you much more protein from the chickpeas. This dish can be prepared fast & as well as using fresh ingredients it includes food from the pantry.
Serves 4 people.
For this recipe you will need 4 oven proof medium size ramekins.
Method
Peel and finely chop half an onion.
In a medium pot saute the onion for 2 minutes, in olive oil. Add the honey, cumin, chopped tomatoes, tinned tomatoes, chopped baby potatoes and the sweet corn using the liquid from the tin.
Drain, wash and rinse the chickpeas before adding to the pot.
Add the 200 grams of water and the apple cider vinegar.
Salt & pepper to taste. Place a lid on the pot and let simmer on medium heat for 20’ minutes, until potatoes and tomatoes are tender.
Spoon out mixture into the ramekins.
Crack 1-2 eggs on top of each ramekin. Then place a small amount of cheese and herbs on top.
Place the ramekins on a baking tray and bake in a preheated oven for 15 minutes at 185 degrees.
Drizzle with some olive olive and garnish with fresh herbs
Ingredients
1/2 small onion finely diced
1 Tbsp olive oil
2 small new potatoes
150 grams tin sweet corn
200 grams tin chickpeas
400 grams tin whole tomatoes
5 well ripe medium tomatoes chopped
200 grams of water
1 Tbsp apple cider vinegar
1 Tbsp cumin
1 Tsp honey
4-8 eggs
40 grams shaved Parmesan
Salt & pepper to taste
Fresh thyme & basil to garnish.
Can be served with fresh sourdough bread.
