Shakshuka with Feta, Chickpeas & Warm Pita

Born in North African kitchens, shakshuka means a vibrant mix of eggs nestled in spiced tomatoes. This one-skillet take adds chickpeas and tangy feta, perfect for scooping with warm pita at breakfast.

Serves 4 · 15 min prep · 30 min cook

Estimate for one serving

• 485 cal
• 24g protein
• 48g carbs
• 23g fat
• 11g fiber

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Ingredients

• 3 tbsp extra-virgin olive oil
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 4 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili flakes
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 6 large eggs
• 4 oz feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 4 pita breads
• for serving fresh lemon wedges

Instructions

1. 1Heat olive oil in a large 12-inch skillet over medium heat until shimmering, about 1 minute. Add the diced onion and red bell pepper and cook, stirring occasionally, until softened and lightly golden at the edges, 6 to 8 minutes.
2. 2Stir in the minced garlic, cumin, smoked paprika, and chili flakes; cook until fragrant, about 45 seconds, being careful not to burn the spices.
3. 3Pour in the crushed tomatoes and drained chickpeas. Season with kosher salt and black pepper. Bring the mixture to a lively simmer, then reduce heat to medium-low and cook uncovered for 10 to 12 minutes, stirring now and then, until the sauce thickens slightly and tastes rich.
4. 4Use the back of a spoon to make 6 shallow wells in the sauce. Crack one egg into each well. Sprinkle the crumbled feta evenly over the surface the eggs.
5. 5Cover the skillet with a lid and cook on medium-low until the egg whites are fully set but the yolks are still jammy, 6 to 8 minutes. For firmer yolks, cook 1 to 2 minutes longer.
6. 6While the eggs finish, warm the pita breads in a dry skillet over medium heat for 30 to 45 seconds per side until soft and lightly toasted, or wrap in foil and heat in a 350°F oven for 5 minutes.
7. 7Remove the shakshuka from heat. Scatter chopped parsley over the top and squeeze a little fresh lemon juice across the surface for brightness.
8. 8Spoon into bowls, making sure each serving gets eggs, chickpeas, and plenty of sauce. Serve immediately with warm pita for scooping.
9. 9Taste and adjust with an extra pinch of salt or chili flakes at the table if desired.