Chickpea & Bell Pepper Shakshuka over Rice (with Spinach)
A budget-friendly, one-pan tomato and chickpea shakshuka with bell pepper and wilted spinach served over rice. Uses pantry staples shared with other dinners but is distinctly tomato-poached eggs and chickpeas rather than a stir-fry or pasta.
- Calories
- 620
- Protein
- 28g
- Carbs
- 78g
- Fat
- 18g
Per serving
Ingredients
For 4 servings · 30 min total
- canned diced tomatoes (no-salt-added)2 can
- canned chickpeas (drained)2 can
- uncooked white rice1 1/3 cup
- bell pepper2
- fresh spinach4 cup
- egg4
- olive oil4 tbsp
- onion1
- garlic4 clove
- smoked paprika2 tsp
- salt & pepper1 tsp
Instructions
- 1Cook the rice according to package directions so it finishes while you make the shakshuka, or reheat pre-cooked rice if using leftovers.
- 2Heat oil in a skillet over medium heat and sauté the chopped onion and garlic until softened and translucent.
- 3Add the diced bell pepper and cook until it begins to soften, then stir in the smoked paprika.
- 4Pour in the diced tomatoes and drained chickpeas, stir, and simmer gently until the sauce thickens slightly.
- 5Make small wells in the tomato-chickpea mixture and crack an egg into each well, then cover the skillet and cook until the egg whites are set but yolks remain slightly runny, or cook longer for firm yolks.
- 6Stir the fresh spinach into the sauce just until wilted, season to taste with salt and pepper, and remove from heat.
- 7Serve the shakshuka over the cooked rice so each serving gets both sauce, chickpeas, an egg, and wilted spinach.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.