Chickpea and Spinach Shakshuka with Feta

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups fresh spinach, roughly chopped
• 4 large eggs
• Salt and pepper to taste
• 1/2 cup feta cheese, crumbled
• Fresh parsley for garnish (optional)

Steps

1. 1 Heat olive oil in a large skillet over medium heat. Add onion and cook until softened.
2. 2 Stir in garlic, cumin, and smoked paprika, cooking for another minute until fragrant.
3. 3 Add diced tomatoes and chickpeas, stirring well. Let simmer for about 10 minutes.
4. 4 Stir in spinach until wilted.
5. 5 Make small wells in the sauce and crack eggs into them, season with salt and pepper.
6. 6 Cover and cook until egg whites are set but yolks are still runny, about 5-7 minutes.
7. 7 Sprinkle feta cheese over the top.
8. 8 Garnish with fresh parsley if desired and serve hot.

Equipment

• Large skillet with a lid

Variations

• Add a handful of green olives for extra briny flavor.
• Substitute feta with goat cheese for a tangy twist.

Substitutions

• If you're out of spinach, kale works as a sturdy alternative.
• For a dairy-free option, omit the feta or use a vegan cheese alternative.

Pairings

• Pairs wonderfully with a fresh green salad.
• A glass of robust red wine enhances the flavors.

Nutrition

Tips

• For a spicier kick, add a pinch of crushed red pepper flakes with the spices.
• If you prefer your yolks fully set, simply cook under the cover a bit longer.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.

Freezing: This dish does not freeze well due to the eggs. However, you can freeze the base without eggs for up to a month and reheat before adding fresh eggs.

Serving Suggestions

• Serve with warm crusty bread or pita for dipping.
• A side of yogurt or a sprinkle of hot sauce makes a nice complement.

FAQ