Prep Time
10 mins
Servings
4 Servings
Cook Time
25 mins
Difficulty
Easy
A vibrant, one-pan shakshuka with chickpeas and crumbled feta. Ready in about 35 minutes, it uses pantry staples and scales easily for any crowd.
Ingredients
2 tbsp (30 ml) olive oil
1 (about 150g) medium onion, finely sliced
1 (about 150g) red pepper, diced
3 garlic cloves, minced
2 tsp ground cumin
1 tsp smoked paprika
1/2 tsp chilli flakes (adjust to taste or omit)
1 tbsp tomato purée
400g chopped tomatoes (tinned)
400g can (drained weight about 240g) chickpeas (tinned), drained and rinsed
6 large eggs (use 8 for larger portions)
100g feta cheese, crumbled
1 tbsp (15 ml) lemon juice (freshly squeezed)
15g fresh parsley, chopped
1 tsp salt (adjust to taste)
1/2 tsp black pepper, freshly ground
Method
Step 1
Heat a large frying pan or skillet over medium heat and add the olive oil.
Step 2
Add the sliced onion and diced red pepper and sauté for 6-8 minutes until softened and starting to colour.
Step 3
Stir in the minced garlic, ground cumin, smoked paprika and chilli flakes and cook for 30-60 seconds until fragrant.
Step 4
Add the tomato purée and cook for 1 minute, then pour in the chopped tinned tomatoes. Stir, bring to a gentle simmer and cook for 8-10 minutes to thicken slightly.
Step 5
Stir in the drained chickpeas and lemon juice, season with salt and black pepper. Simmer for 2-3 minutes to heat the chickpeas through.
Step 6
Make six small wells in the sauce with the back of a spoon. Crack an egg into each well, keeping the yolks intact. Reduce the heat to low, cover the pan with a lid or a baking tray and cook for 6-9 minutes, or until the whites are set but the yolks remain soft.
Step 7
Scatter the crumbled feta and chopped parsley over the top, cover for 30 seconds more to warm the feta if you like, then remove from the heat.
Step 8
Serve straight from the pan with lemon wedges and toasted or crusty bread if desired.
Nutritional Information
Per serving:
Energy - 403kcal
Protein - 21g
Carbohydrates - 29g
Fat - 23g
Fibre - 8g
This nutritional information is provided as a helpful estimate. Values may vary depending on the ingredients and portion sizes you use.
Recipe Notes
For extra veg, stir in a handful of spinach with the chickpeas. To make it spicier add more chilli flakes or a chopped chilli with the garlic.
