Shakshuka with Chickpeas and Quark

Eggs are poached in a spicy tomato and red pepper sauce with chickpeas and served with creamy quark. A filling, protein-rich dish for a simple evening.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 4 pc Eggs
• 150 g Chickpeas (can, drained)
• 200 g Low-fat quark
• 400 g Chopped tomatoes (can)
• 1 pc Onion
• 1 pc Red bell pepper
• 1 pc Garlic clove
• 1 tsp Olive oil
• 1 tsp Cumin, ground
• 1 tsp Sweet paprika powder
• Salt
• Pepper
• 0.5 bunch Flat-leaf parsley

Method

1. Peel and dice the onion, deseed the bell pepper and cut into strips, finely chop the garlic.
2. Heat the olive oil in a large pan and sweat the onion and pepper over medium heat for 5 minutes.
3. Add the garlic, cumin and paprika powder and toast for 1 minute until fragrant.
4. Add the tomatoes and chickpeas, season with salt and pepper and let the sauce simmer gently for 8 minutes.
5. Press two to four wells into the sauce with a spoon and slide an egg into each one.
6. Cover the pan and cook the eggs over low heat for 6 to 8 minutes until set, the yolk should still be slightly soft.
7. Chop the parsley and stir the quark smooth with a pinch of salt.
8. Sprinkle the shakshuka with parsley and serve with the quark.