Recipes
Dinner

Chickpea shakshuka with feta

Eggs gently cooked in a spiced tomato and pepper sauce with chickpeas, finished with feta and served with toast for dipping.

Chickpea shakshuka with feta

Vegetarian Quick Budget Mediterranean High protein

Prep
5 min
Cooking
15 min

Per serving

690 kcal

Protein
39 g
Carbs
68 g
Fat
32 g
Fibre
16 g

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Ingredients

7 servings

Check every ingredient for allergies and intolerances, and read product labels. Health and safety

  • Olive oil 3 ½ tbsp 50 g
  • Onion, chopped 420 g ≈ 2 ¾ cups
  • Red bell pepper, sliced 700 g ≈ 4 ¾ cups
  • Garlic, minced 14 cloves 40 g
  • Ground cumin 2 ½ tbsp 15 g
  • Paprika 2 tbsp 15 g
  • Canned crushed tomatoes 1.8 kg
  • Canned chickpeas, drained, rinsed 560 g ≈ 3 ½ cups
  • Salt 1 tsp
  • Black pepper 1 ½ tsp
  • Eggs 21 large 1.1 kg
  • Feta cheese, crumbled 180 g ≈ 1 ¼ cups
  • Fresh parsley, chopped 35 g ≈ ½ cup
  • Whole wheat bread, toasted 7 slices 220 g

Steps

  1. Heat the oil in a 20–25 cm skillet over medium heat and cook the onion and bell pepper for 5 minutes, until softened.
  2. Add the garlic, cumin and paprika and stir for 30 seconds.
  3. Add the crushed tomatoes, chickpeas, salt and pepper and simmer for 4 minutes, until slightly thickened.
  4. Make 3 wells in the sauce with a spoon and crack an egg into each.
  5. Cover and cook over medium-low heat for 5–7 minutes, until the whites are firm and the yolks are cooked the way you like them.
  6. Sprinkle with the feta and parsley and serve with the toast.

Tip: Use a lid that fits the skillet: the trapped steam is what cooks the tops of the eggs.

No pork or alcohol. Choose halal meat if you eat halal. Nutrition is worked out from USDA FoodData Central values and is an estimate.

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