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Easy One-Pot Chickpea Shakshuka with Feta

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A quick and easy one-pot meal combining chickpeas, spicy tomato sauce, poached eggs, and creamy feta for a comforting and flavorful dinner.

Ingredients

Scale
  • 2 tablespoons extra virgin olive oil
  • 1 yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 1 red bell pepper, diced
  • 1 (14.5 oz) can diced tomatoes
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon red chili flakes (optional)
  • Salt and freshly cracked black pepper, to taste
  • 4 large eggs, room temperature
  • 1/2 cup crumbled feta cheese
  • 2 tablespoons fresh parsley or cilantro, chopped
  • Lemon wedges, for serving

Instructions

  1. Heat the olive oil in a large deep skillet over medium heat for about 3-4 minutes until shimmering.
  2. Add the chopped onion and sauté until translucent and soft, about 5 minutes, stirring occasionally.
  3. Add the minced garlic and diced red bell pepper; cook for another 3-4 minutes until softened and fragrant.
  4. Sprinkle in the ground cumin, smoked paprika, and red chili flakes (if using). Stir constantly for about 30 seconds to toast the spices.
  5. Pour in the canned diced tomatoes with their juices. Break down any whole pieces with a spoon. Simmer uncovered for 8-10 minutes until the sauce thickens slightly.
  6. Add the drained chickpeas and stir to coat them well in the sauce. Simmer for another 5 minutes to warm through.
  7. Season with salt and freshly cracked black pepper to taste.
  8. Make four small wells in the sauce and carefully crack one egg into each well.
  9. Cover the skillet with a lid and cook for 6-8 minutes until egg whites are set but yolks remain runny. For firmer yolks, cook an additional 1-2 minutes.
  10. Sprinkle crumbled feta over the top just before serving to soften slightly.
  11. Garnish with chopped fresh parsley or cilantro and serve with lemon wedges on the side.

Notes

Use room temperature eggs for even cooking and to reduce cracking. Toast spices in oil to unlock their aroma. Simmer gently to avoid burning the sauce. Rinse canned chickpeas to prevent cloudy sauce. Adjust chili flakes gradually to control heat. For vegan version, omit eggs and feta and add tofu or mushrooms.

Nutrition

Keywords: shakshuka, chickpeas, feta, one-pot meal, easy dinner, vegetarian, gluten-free, quick recipe

Find it online: https://nanarecipes.info/easy-one-pot-chickpea-shakshuka-with-feta-recipe-for-perfect-dinner/