Eggs poached in a flavorful chickpea & feta tomato sauce. Superb!
Stovetop, Frying pan
Step 1
Peel & finely slice the onion.
Step 2
Heat a drizzle of olive oil in a pan over medium heat. Add the onion (reserve a few slices for garnish). Add a pinch of salt. Cook, stirring for 1-2 min.
Step 3
Rinse & drain the chickpeas. Add the chickpeas to the pan. Season with salt & pepper. Cook, stirring for 3 min.
Step 4
Add the tomato purée or crushed tomatoes. Stir to combine.
Step 5
Using a wooden spoon, make little wells in the sauce for the eggs. Crack the eggs into the wells. Cook for 1 min over medium heat. Then reduce the heat to medium-low & cover. Cook for 3-5 min, or until the eggs are cooked to your liking.
Step 6
Remove from the heat. Add the crumbled feta. Season with salt & pepper. Top with torn basil leaves & the reserved raw red onion (optional). Dip bread into your saucy eggs & enjoy!
Average estimated amount for one serving
Energy | 510 cal. |
Fat | 25 g |
Carbohydrates | 36 g |
Protein | 28 g |
Fiber | 9 g |
On average, one serving of the recipe "Chickpea & Feta Shakshouka" contains 510 Energy, 25 g of Fat, 36 g of Carbohydrates, 28 g of Protein, 9 g of Fiber.
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