Shakshuka by Chef Rodney Bowers
3
Points®
Total time: 20 min • Prep: 5 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
This recipe was created by celebrity chef, TV personality, and WW Ambassador, Chef Rodney Bowers.
Ingredients
Spanish onion
2 medium, finely sliced
Bell pepper
4 item(s), medium, large, thinly sliced
Garlic
3 clove(s), large, crushed
Canned whole peeled tomatoes
2 cup(s), (1 x 490 mL can)
Fresh thyme
½ tsp(s)
Vegetable broth
1 cup(s)
Canned drained chickpeas
1 can(s), rinsed
Crushed red pepper flakes
½ tsp(s)
Ground cumin
1 tsp(s)
Bay leaf
2 leaf/leaves
Sea salt
4 tsp(s)
Black pepper
½ tsp(s), freshly ground
Italian bread
2 slice(s), thick slice of crusty bread, 1/2 slice per serving
Olive oil
2 tsp(s), drizzled
Paprika
1 pinch(es), or more to taste
Poached egg
4 egg(s), or fried eggs (will affect Points)
Cilantro
1 tsp(s), or parsley, or more to taste
Crumbled feta cheese
2 tbsp(s)
Instructions
1
In a dry pot on high heat, begin cooking the sliced onions and peppers with salt and pepper. Cook for between 5 and 10 minutes until they start to soften, stirring occasionally.
2
Reduce the heat a touch, add the cumin, thyme, chilli flakes, and garlic. Continue to cook for another 5 minutes until everything begins to deepen in colour. Keep stirring to prevent burning.
3
Add the tomatoes, stock, chickpeas, and bay leaf.
4
Bring to a boil then immediately bring to a simmer for 20 minutes, skimming away any impurities that may rise.
5
Serve with crusty bread and poached or fried eggs.
6
Serving Size: 1 egg, 1 cup of tomato and chickpea mix, ½ slice of toast per person.
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