Shakshuka with Chickpeas and Feta

Shakshuka, a Maghrebi classic whose name evokes a lively mix, brings eggs gently poached in a spiced tomato sauce. This version folds in chickpeas and creamy feta for a hearty one-pan breakfast with warm cumin and paprika.

Serves 4 · 10 min prep · 25 min cook

Estimate for one serving

• 390 cal
• 24g protein
• 28g carbs
• 20g fat
• 3g fiber

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Ingredients

• 8 large eggs
• 1 can (15 oz) canned chickpeas
• 1 can (28 oz) crushed tomatoes
• 1 red bell pepper
• 1 yellow onion
• 3 garlic cloves
• 4 oz feta cheese
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili flakes
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh cilantro or parsley
• 4 slices crusty bread for serving

Instructions

1. 1Dice the onion and bell pepper; mince the garlic. Drain and rinse the chickpeas.
2. 2Heat olive oil in a large deep skillet over medium heat.
3. 3Add the onion and bell pepper and cook until softened and lightly golden, about 5 to 6 minutes.
4. 4Stir in the garlic, cumin, smoked paprika, and chili flakes and cook until fragrant, about 30 seconds.
5. 5Pour in the crushed tomatoes and add the chickpeas, salt, and black pepper.
6. 6Simmer the sauce uncovered for 8 to 10 minutes, stirring occasionally, until slightly thickened and bubbling.
7. 7Use a spoon to make eight small wells in the sauce.
8. 8Crack an egg into each well, then cover the skillet and cook until the whites are set but yolks are still runny, 5 to 7 minutes.
9. 9Crumble feta over the top and scatter chopped cilantro or parsley.
10. 10Serve directly from the pan with warm crusty bread for scooping.