Stovetop, Frying pan, Knife
Peel & finely slice the onion.
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.
Rinse & drain the chickpeas. Add the chickpeas to the pan. Season with salt & pepper. Cook, stirring for 3 min.
Add the tomato purée or crushed tomatoes. Stir to combine.
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.
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!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Chickpea & Feta Shakshouka" contains 486 Energy, 25 g of Fat, 32 g of Carbohydrates, 27 g of Protein, 8 g of Fiber.