Chickpea & Feta Shakshouka

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

Camille C.
Camille C.
5 minutesPrep time
11 minutesCook time
490 cal.Per serving

Utensils

Stovetop, Frying pan

recipe

Red onion

Step 1

Peel & slice the onion.

Step 2

Heat a drizzle of olive oil in a pan over medium-high heat. Add the onion (reserve a few slices for garnish). Add a pinch of salt. Cook for 2 min, stirring frequently.

Chickpeas (canned)

Step 3

Drain & add the chickpeas to the pan. Season with salt & pepper. Cook, stirring for 3 more 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 2 min over medium heat. Then cover & let cook for an additional 3 min.

Feta cheese
Red onion

Step 6

Remove from heat. Add the crumbled feta & a few slices of raw red onion over top. Season with salt & pepper. Top with torn basil leaves (optional). Dip bread into your saucy eggs & enjoy!

Nutrition facts

Average estimated amount for one serving

Energy490 cal.
Fat22 g
Carbohydrates41 g
Protein25 g
Fiber11 g

On average, one serving of the recipe "Chickpea & Feta Shakshouka" contains 490 Energy, 22 g of Fat, 41 g of Carbohydrates, 25 g of Protein, 11 g of Fiber.

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Chickpea & Feta Shakshouka
Very easy