About the Recipe
This Chicken Shakshuka provides a balanced mix of macronutrients essential for muscle repair and energy. The primary protein sources—chicken breast or chickpeas, along with eggs—provide complete amino acids that support muscle synthesis and tissue repair, crucial for recovery and lean muscle growth. Spinach and red bell pepper are rich in antioxidants and vitamins A and C, which help combat oxidative stress induced by exercise. Ingredients like harissa and garlic contribute anti-inflammatory compounds, while the eggs provide choline, supporting brain health and metabolism. This recipe is an ideal option for post- workout recovery, combining protein and nutrient- dense ingredients to foster long-term energy and overall wellness. (For additional nutritional information see Ingredients Index).
Ingredients
400g chicken breast (substitute with 1 can chickpeas for vegetarian option)
2 tbsp extra-virgin olive oil
1 chopped brown onion
1 diced red bell pepper
Salt to taste
Pepper to taste
3 garlic cloves, minced
1 tsp smoked paprika
½ tsp ground cumin
1 can crushed or whole tomatoes
2 tbsp harissa paste
1 cup fresh spinach, chopped
3 large eggs
¼ cup fresh parsley leaves
Toasted bread, for serving (optional - not GF)
Preparation
Step 1
Cut the 400g chicken breast into bite-sized pieces. Season lightly with salt and pepper.
Step 2
In a large skillet, heat the extra-virgin olive oil over medium-high heat. Add the chicken pieces and cook for about 5-6 minutes, or until they’re golden brown and cooked through. Remove the chicken from the skillet and set aside. (If using chickpeas, season with salt and pepper then cook for 5-6 minutes also, then set aside).
Step 3
In the same skillet, add the chopped brown onion and diced red bell pepper. Season with a pinch of salt and pepper, and cook for about 5 minutes, or until the onion softens and becomes translucent.
Step 4
Stir in the minced garlic, smoked paprika, and ground cumin. Sauté for another 1-2 minutes until the spices are fragrant.
Step 5
Add the can of crushed tomatoes and stir in the harissa paste, and bring the mixture to a gentle simmer. Let it cook for 10-15 minutes, allowing the sauce to thicken slightly.
Step 6
Add the cooked chicken back to the skillet, stirring to coat it in the sauce. Then, add the chopped fresh spinach and stir until it wilts.
Step 7
Use a spoon to make three small wells in the sauce, then carefully crack one egg into each well. Season each egg lightly with salt and pepper.
Step 8
Cover the skillet with a lid and let the eggs cook for 5-8 minutes, or until the whites are set but the yolks are still soft. For firmer yolks, cook a bit longer.
Step 9
Remove from heat, sprinkle with fresh parsley leaves, and serve hot with toasted bread for dipping.
Macros
Per serve (3)
Chicken version:
Calories: 353 kcal
Protein: 40g
Carbohydrates: 25g
Sugars: 14g
Fats: 14.7g
Saturated fats: 4.3g
Monounsaturated fats: 8.7g
Polyunsaturated fats: 1.7g
Chickpea version:
Calories: 340 kcal
Protein: 35g
Carbohydrates: 25g
Sugars: 14g
Fats: 14g
Saturated fats: 4g
Monounsaturated fats: 8.3g
Polyunsaturated fats: 1.7g