Chickpea Shakshuka with Feta

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can chickpeas, drained and rinsed
• 4 large eggs
• 1/2 cup crumbled feta cheese
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Steps

1. 1 Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
2. 2 Stir in garlic, cumin, smoked paprika, and cayenne; cook for 1 minute.
3. 3 Pour in crushed tomatoes and bring to a simmer. Add chickpeas and season with salt and pepper.
4. 4 Gently make 4 small wells in the sauce and crack an egg into each well.
5. 5 Cover and cook until eggs are set, about 5-7 minutes.
6. 6 Sprinkle feta cheese over the top.
7. 7 Garnish with chopped parsley before serving.

Equipment

• Large skillet with lid
• Spatula
• Eggs spoon or ladle

Variations

• Add a handful of spinach or kale for extra greens.
• Swap feta for goat cheese for a tangy twist.

Substitutions

• Use diced tomatoes if crushed are unavailable.
• Substitute feta with a dairy-free alternative for a vegan option.

Pairings

• A glass of dry rosé or a crisp white wine.
• A sprinkle of harissa for heat lovers.

Nutrition

Tips

• For a creamier texture, stir in a dollop of yogurt before serving.
• If you prefer a runnier yolk, reduce the cooking time for the eggs.

Storage

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

Freezing: Freezes well without the eggs. Thaw overnight in the fridge and reheat, adding fresh eggs before serving.

Serving Suggestions

• Serve with warm crusty bread for dipping.
• Pair with a side of roasted vegetables or a fresh green salad.

FAQ