One-Pan Chickpea & Curry Shakshuka

• servings: 2
• active time: 30 min
• total time: 30 min

Ingredients

2 Pasture-Raised Eggs

1 15.5-Oz Can Chickpeas

3 oz Baby Spinach

1 Red Onion

4 oz Grape Tomatoes

1 8-Oz Can Tomato Sauce

¼ cup Cream

1 Tbsp Yellow Curry Paste

2 tsp Fresh Ginger

Directions

1. Prepare the ingredients

Wash and dry the fresh produce. Halve, peel, and small dice the onion. Peel the ginger; finely chop to get 2 teaspoon. Drain and rinse the chickpeas. Halve the tomatoes.

2. Start the sauce

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced onion and chopped ginger; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add as much of the curry paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Add the drained chickpeas; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined.

3. Finish the sauce

Add the tomato sauce (carefully, as the liquid may splatter), halved tomatoes, and 1/2 cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the liquid is slightly reduced in volume. Add the spinach and half the cream. Cook, stirring frequently, 30 seconds to 1 minute, or until combined and the spinach is wilted. Taste, then season with salt and pepper if desired.

4. Make the shakshuka & serve your dish

Using a spoon, create 2 shallow wells in the center of the finished sauce. Carefully crack an egg into each well; season with salt and pepper. Loosely cover the pan with foil and cook 4 to 5 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat and let stand at least 2 minutes before serving. Serve the shakshuka drizzled with the remaining cream. Enjoy!

Notes

Blue Apron

Nutrition

• Serving Size: 1/2 recipe
• Calories: 490
• Total Fat: 21g
• Saturated Fat: 8g
• Trans Fat: 0g
• Cholesterol: 290g
• Sodium: 1880g
• Total Carbohydrate: 55g
• Dietary Fiber: 11g
• Total Sugars: 16g
• Protein: 22g