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Shakshuka with Chickpeas and Feta

A hearty breakfast dish with poached eggs and a spicy tomato sauce
Prep Time5 minutes
Cook Time30 minutes
Course: Breakfast
Cuisine: Middle-Eastern
Keyword: eggs in tomato sauce, shakshuka, shakshuka chickpea feta
Servings: 4

Ingredients

  • 1 x 400 gram canned tomatoes
  • 1 x 420 gram canned chickpeas
  • 1/2 cup passata
  • 3 tbsp olive oil
  • 1 onion finely chopped
  • 1/2 green bell pepper seeded and thinly sliced
  • 3 large cloves garlic minced
  • 1 tsp paprika
  • 2 tsp ground cumin
  • 1 tsp chilli powder
  • 1/2 tsp cayenne pepper
  • 1/2 tsp sugar (only if required)
  • 4-6 eggs
  • 1/3 cup crumbled feta (optional)
  • parsley

Instructions

  • Add oil, onion and green pepper to a large pan. Cook until soft, about 10 minutes
  • Add garlic and cook for 1 minute
  • Mix in the spices, cumin, coriander, cayenne pepper, paprika, chilli powder and cook for 2 minutes. Add a few drops of water if required
  • Add the canned tomatoes and passata. Season with salt. Add a pinch of sugar as required. Simmer on low heat until the tomatoes are cooked and thickened
  • Mix in the chickpeas and cook for 5 minutes
  • Make little wells in the sauce and add the eggs. Sprinkle the feta over the sauce and cover the pan and cook until eggs are cooked, according to your preference
  • Garnish with parsley

Notes

  1. You can add more eggs if you prefer
  2. The chickpeas can be omitted as most Shakshuka consists of just tomato sauce and eggs
  3. You can add some sugar if the tomatoes are too acidic