Shakshuka with Chickpeas & Feta | Possibly the BEST Shakshuka EVER

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese provides a similar texture with fewer calories.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Fresh tomatoes offer a more vibrant flavor.

Heat a large fry pan over medium heat and add 2 tbsp of extra virgin olive oil.

Finely chop 1 medium-sized onion, roughly chop 4 large cloves of garlic, and finely chop 1 red bell pepper.

Add the chopped onion, garlic, and bell pepper to the hot fry pan and mix them around to coat in the olive oil, stirring every minute or so.

Drain 1 can of chickpeas into a fine sieve and rinse them under water.

After about 4 minutes, when the onions are translucent, add 1 tsp of sweet smoked Spanish paprika and 3/4 tsp of ground cumin to the pan and mix quickly.

Add 1 can of tomato sauce and 1 can of diced tomatoes to the pan along with the rinsed chickpeas. Season with sea salt and freshly cracked black pepper, and mix well.

Simmer the mixture on medium heat for 5 to 10 minutes until the flavors develop and the tomatoes slightly thicken.

Crack the eggs into individual bowls to avoid shells and broken yolks, then create little pockets in the mixture to place the eggs evenly spaced out.

Season the eggs with a kiss of sea salt and freshly cracked black pepper, then cover the pan with a lid and lower the heat to low medium.

Simmer for about 5 minutes or until the egg whites are set but the yolks are still slightly creamy.

Remove the lid and take the pan off the heat. Top with crumbled feta cheese and chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens