Chickpea Shakshuka

Mediterranean · 30 min · Beans · vegetarian

Shop ingredients

Ingredients

• 3 tbsp olive oil
• 1 yellow onion, sliced
• 1 bell pepper, sliced
• 4 cloves garlic, minced
• 1.5 tsp ground cumin
• 1 tsp smoked paprika
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) chickpeas, drained
• 5 eggs
• 3 oz feta, crumbled
• 1/3 cup fresh parsley
• 1 loaf crusty bread
• 1 tsp kosher salt

Method

1. Heat oil in a 12-inch skillet over medium. Cook onion + bell pepper 8 min until soft.
2. Add garlic, cumin, paprika; stir 30 sec. Add tomatoes + chickpeas + salt; simmer 10 min to thicken.
3. Make 5 wells in the sauce; crack an egg into each. Cover, reduce heat to low, cook 6–8 min until whites are set but yolks still runny.
4. Off heat. Scatter feta + parsley. Serve with bread for scooping.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook