Spicy Falafel Shakshuka
with Warm Pita
Cooking time
20 minutes
Servings
2/4
Calories
650 /serving
These falafels are looking good, feeling good. That’s because they find themselves dropped into a spectacular setting. Shakshuka is a spicy tomato and pepper dish adored all over North Africa and the Middle East. Simply serve it with warm pita for scooping.
We will send you:
- 2 Poblano peppers (or green peppers)
- 50g Sliced red onions
- 15ml Minced garlic
- 400ml Tomatoes (canned)
- 6 Falafels
- 1g Chili flakes
- 90g Feta
- 2 Pita
- 16g Getting Hungary spices (sweet Hungarian paprika, coriander, turmeric, cumin, kosher salt)
Contains: Milk • Wheat
You will need:
Large pan
Oil
Parchment paper
Sheet pan
Total Fat
31 g
Saturated Fat
8 g
Sodium
1690 mg
Total Carb
75 g
Sugars
14 g
Protein
26 g
Fibre
19 g
Preparation
Start the shakshuka
- Preheat the oven to 450°F.
- Halve and core the poblanos lengthwise; slice crosswise.
- In a large pan, heat a drizzle of oil on medium.
- Add the onions and poblanos. Sauté, 2 to 3 min., until beginning to soften.
- Add the garlic, chili flakes and spices. Sauté, 30 sec. to 1 min., until fragrant.
Finish the shakshuka
- To the pan, add the canned tomatoes and ¼ cup water (double for 4 portions); bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, 3 to 4 min., until beginning to thicken.
- Add the cheese and cook, covered, 2 to 3 min., until warmed through.
Warm the pita & falafels
- Meanwhile, quarter the falafels.
- Arrange on a lined sheet pan and bake, flipping and adding the pita halfway, 4 to 5 min., until warmed and beginning to crisp.
- Transfer the pita to cutting board and cut into wedges.
Plate your dish
- Divide the shakshuka between your plates.
- Top with the falafels.
- Serve the pita on the side. Bon appétit!
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