Shakshuka with Chickpeas & Feta | Possibly the BEST Shakshuka EVER

This Shakshuka with Chickpeas & Feta is what healthy comfort food is all about. We’re talking a ton of Mediterranean flavors, simple everyday ingredients, and all done in under 30 minutes using just one pan. Serve it for breakfast, lunch, or dinner, and always next to a crunchy baguette for a great meal.

To make this recipe, I used a combination of canned tomato sauce (passata) and canned diced tomatoes. You can also use canned whole tomatoes if you like. Just crush the tomatoes with a spatula once you add them into the pan.

For the chickpeas (aka garbanzo beans), I used canned chickpeas. Just to make things quicker and easier. If you prefer, you can use dried chickpeas. Just soak them overnight in plenty of water and then simmer the following day for 1 to 2 hours or until tender.

TIPS & TRICKS to Make this Recipe: It took me about 5 minutes to perfectly cook the eggs. With the egg whites set and the yolks slightly creamy. It might take you more or less. Just keep an eye on the eggs as they are cooking.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL

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Watch the Video Below on How to Make Shakshuka with Chickpeas & Feta

Print

Shakshuka with Chickpeas & Feta

Course Breakfast, Main Course

Cuisine Mediterranean

Prep Time 5 minutes

Cook Time 20 minutes

Servings 4

Calories 316 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 2 tbsp extra virgin olive oil 35 ml
• 1 onion
• 4 cloves garlic
• 1 red bell pepper
• 1 tsp sweet smoked Spanish paprika 2.50 grams
• 3/4 tsp ground cumin 2 grams
• 1 can tomato sauce (passata) 15 oz / 425 grams
• 1 can diced tomatoes 15 oz / 425 grams
• 1 can chickpeas (garbanzo beans) 15.5 oz / 440 grams
• 4 cage-free organic eggs
• 1/4 cup crumbled feta cheese 35 grams
• sea salt & black pepper
• fresh parsley for garnish

Instructions

1. Heat a large fry pan with a medium heat and add in the olive oil

2. While the oil is heating, finely chop the onion, roughly chop the garlic, and finely chop the red bell pepper

3. Add the chopped ingredients into the hot fry pan, mix together, then mix every minute so it all evenly sautes

4. After 4 to 5 minutes and the onions are translucent, add in the paprika and cumin, quickly mix together, then add in the canned tomato sauce, canned diced tomatoes, canned chickpeas (drained & rinsed), and season with sea salt & black pepper, mix together, then simmer on a medium heat for 10 minutes

5. After 10 minutes and the tomatoes have slightly thickened, crack in the eggs, all evenly spaced out, just create little pockets so the eggs perfectly sit in there, season the eggs with sea salt & black pepper, then place a lid on the pan and lower to a low-medium heat, simmer for 5 minutes or until the egg whites are set but you still have slightly creamy yolks, then remove from the heat

6. Sprinkle the feta cheese over the skillet and some chopped parsley, serve at once enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe

Nutrition Facts

Shakshuka with Chickpeas & Feta

Amount Per Serving

Calories 316 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 4g25%

Trans Fat 0.02g

Polyunsaturated Fat 3g

Monounsaturated Fat 8g

Cholesterol 172mg57%

Sodium 756mg33%

Potassium 873mg25%

Carbohydrates 31g10%

Fiber 9g38%

Sugar 9g10%

Protein 15g30%

Vitamin A 2062IU41%

Vitamin C 59mg72%

Calcium 176mg18%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

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