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

1,379 kcal

Protein
78 g
Carbs
136 g
Fat
64 g
Fibre
32 g

Amounts are scaled to your plan (×2).

In these plans

Ingredients

5 servings

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

  • Olive oil 5 tbsp 70 g
  • Onion, chopped 600 g ≈ 3 ¾ cups
  • Red bell pepper, sliced 1 kg
  • Garlic, minced 20 cloves 60 g
  • Ground cumin 3 ½ tbsp 20 g
  • Paprika 3 tbsp 20 g
  • Canned crushed tomatoes 2.5 kg
  • Canned chickpeas, drained, rinsed 800 g ≈ 5 cups
  • Salt 1 ½ tsp 10 g
  • Black pepper 2 tsp
  • Eggs 30 large 1.5 kg
  • Feta cheese, crumbled 250 g ≈ 1 ¾ cups
  • Fresh parsley, chopped 50 g ≈ ¾ cup
  • Whole wheat bread, toasted 10 slices 320 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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