Feta Chickpea Shakshuka

Name: Feta Chickpea Shakshuka
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion; 1 bell pepper; 2 cloves garlic; 1 28 ounce can diced tomatoes; 1 14 ounce can chickpeas, drained and rinsed; 1 teaspoon smoked paprika; 1 teaspoon paprika; 1/2 teaspoon cumin; 1/2 teaspoon red pepper flakes; kosher salt and pepper; 1/3 cup crumbled Feta cheese; 5 large happy egg co. eggs; 2 teaspoons minced cilantro

User Reviews

4.2

15 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
4 servings
Calories
350 kcal
Course
Breakfast
Cuisine
Middle Eastern

Feta Chickpea Shakshuka

Benjamin Ramirez

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This feta chickpea shakshuka is the perfect breakfast, brunch, or dinner recipe. It's packed full of protein and flavor and ready in just 30 minutes! Plus, it reheats beautifully and is perfect when paired with crusty grilled bread.

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Ingredients

Servings

2 tablespoons olive oil
1 medium yellow onion small dice
1 bell pepper diced
2 cloves garlic minced
1 28 ounce can diced tomatoes
1 14 ounce can chickpeas, drained and rinsed
1 teaspoon smoked paprika
1 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon red pepper flakes
kosher salt and pepper to taste
1/3 cup crumbled Feta cheese more for topping
5 large happy egg co. eggs
2 teaspoons minced cilantro

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Instructions

Preheat oven to 400 degrees.
In a large oven-safe 12-inch skillet add olive oil and set over medium-high heat.
Once the oil is hot add in the onion and bell pepper. Sauté until they start to soften, about 5 minutes.
Add in the garlic and cook for another 30 seconds or just until fragrant.
Add in tomatoes, chickpeas, smoked paprika, paprika, cumin, red pepper flakes, kosher salt, and black pepper. Stir to combine.
Let simmer for about 15 minutes till the mixture is a bit thicker.
Mix in 1/4 cup of the feta cheese and reserve the rest for topping the dish after it is fully cooked.
Make 5 little indentations into the tomato sauce mixture and crack one egg into each indent.
Add to the oven and bake till set, about 5-10 minutes.

Equipments used:

Nutrition Information

Show Details

Serving 1g Calories 350kcal (18%) Carbohydrates 28g (9%) Protein 19g (38%) Fat 19g (29%) Saturated Fat 5g (25%) Polyunsaturated Fat 12g Cholesterol 290mg (97%) Sodium 653mg (27%) Fiber 8g (32%) Sugar 7g (14%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 350 kcal

% Daily Value*

Serving	1g
Calories	350kcal	18%
Carbohydrates	28g	9%
Protein	19g	38%
Fat	19g	29%
Saturated Fat	5g	25%
Polyunsaturated Fat	12g	71%
Cholesterol	290mg	97%
Sodium	653mg	27%
Fiber	8g	32%
Sugar	7g	14%