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

In these plans

Ingredients

3 servings

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

  • Olive oil 1 ½ tbsp 20 g
  • Onion, chopped 180 g ≈ 1 ¼ cups
  • Red bell pepper, sliced 300 g ≈ 2 cups
  • Garlic, minced 6 cloves 20 g
  • Ground cumin 1 tbsp
  • Paprika 2 ½ tsp
  • Canned crushed tomatoes 750 g ≈ 3 cups
  • Canned chickpeas, drained, rinsed 240 g ≈ 1 ½ cups
  • Salt ½ tsp
  • Black pepper ¾ tsp
  • Eggs 9 large 450 g
  • Feta cheese, crumbled 75 g ≈ ½ cup
  • Fresh parsley, chopped 15 g ≈ ¼ cup
  • Whole wheat bread, toasted 3 slices 95 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.

More ideas