Serves: 4–6 (perfect for brunch or a light dinner)
Per serving:
356 kcal | 36g protein | 16g fat (4.5g saturated) | 14g carbs (7.7g sugars) | 3.7g fibre
A real protein powerhouse. This vibrant green shakshuka is packed with lean protein and fibre to help keep you feeling fuller for longer, while keeping calories in check. With seven different vegetables, it delivers a brilliant mix of vitamins and minerals to support gut and heart health too.
Ingredients
· 500g Heck Simply Chicken Mince
· 1 tbsp olive oil
· 1 onion, finely diced
· 4 spring onions, sliced
· 2 cloves garlic, minced
· 1 green pepper, diced
· 1 courgette, diced
· 100g frozen peas
· 150g spinach or kale
· 1 tsp ground cumin
· 1 tsp ground coriander
· ½ tsp chilli flakes (optional)
· 500 ml chicken stock
· 6–8 eggs
· Salt and black pepper
To finish
· Fresh herbs (parsley, coriander or dill)
· 3 tbsp natural yoghurt
· 30g feta cheese, crumbled
· Flatbreads or sourdough, to serve
Method
1. Heat the olive oil in a wide, deep pan over a medium heat. Add the onion and cook for 4–5 minutes until soft, then stir in the garlic and cook for a further 30 seconds. Add the chicken mince, breaking it up with a spoon, and cook until lightly coloured.
2. Stir through the cumin, coriander, chilli flakes and seasoning, then add the green pepper, courgette and peas. Cook for 3–4 minutes before pouring in the chicken stock. Simmer for around 10 minutes until slightly reduced, then stir in the spinach or kale and allow it to wilt.
3. Make small wells in the mixture and crack the eggs into them. Cover the pan and cook gently for 6–8 minutes, until the egg whites are set but the yolks are still lovely and soft (or cook longer if you prefer).
4. Finish with a scatter of fresh herbs, a dollop of natural yoghurt and a sprinkle of feta. Serve straight from the pan with warm flatbreads or sourdough for scooping.