Chickpea & Feta Shakshouka

5 reviews

Eggs poached in a flavorful chickpea & feta tomato sauce. Superb!

Camille C.
Camille C.
416

5 minutes

Prep time

11 minutes

Cook time

510 cal.

Per serving

Utensils

Stovetop, Frying pan

recipe

Onion (red)

Step 1

Peel & finely slice the onion.

Onion (red)

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.

Chickpeas (canned)

Step 3

Rinse & drain the chickpeas. Add the chickpeas to the pan. Season with salt & pepper. Cook, stirring for 3 min.

Tomato purée

Step 4

Add the tomato purée or crushed tomatoes. Stir to combine.

Egg

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.

Feta cheese (block)
Onion (red)
Basil (fresh)

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!

Nutrition facts

Average estimated amount for one serving

Energy510 cal.
Fat25 g
Carbohydrates36 g
Protein28 g
Fiber9 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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Chickpea & Feta Shakshouka
Very easy