One-Pan Chickpea & Curry Shakshuka

with Tomatoes & Spinach

30 MIN

+$2.99/serving 2 Servings

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add Ground Pork

From the Test Kitchen

For this vibrant shakshuka, we’re nestling rich eggs between a mix of chickpeas, spinach, and fresh tomatoes simmered in our fragrant ginger and yellow curry-spiced sauce.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious 45g Of Protein

Nutrition

PER SERVING
Calories

790 Cals (est.)

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fresh

ingredients

10 oz Ground Pork
2 Pasture-Raised Eggs
1 15.5-Oz Can Chickpeas
3 oz Baby Spinach
1 Red Or Yellow Onion
4 oz Grape Tomatoes
1 Piece Ginger
1 8-Oz Can Tomato Sauce
¼ cup Cream
1 Tbsp Yellow Curry Paste

step-by-step

instructions

Cook Along

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 teaspoons (you may have extra). Drain and rinse the chickpeas. Halve the tomatoes.

2 Start the sauce

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pork in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the diced onion and chopped ginger; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 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 and the pork is browned and cooked through.

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 (shaking the packet before opening). 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!

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One-Pan Chickpea & Curry Shakshuka