Middle Eastern · dinner
Chickpea Shakshuka with Feta
Jarred marinara keeps this fast, and eggs and legumes bring a meat-free midweek break.
- Total time
- 25 min
- Serves
- 2
- Est. cost
- $10
Ingredients
For 2 servings
Cans & jars
- marinara sauce1 jar
- chickpea1 can
Dairy & eggs
- egg4
- feta3 oz
Produce
- baby spinach5 oz
Spices
- cumin1 tsp
Bakery
- whole wheat pita2 piece
Pantry & grains
- olive oil1 tbsp
Method
- 1
Heat oil in a deep skillet over medium; toast cumin 30 seconds.
- 2
Add marinara and drained chickpeas; simmer 5 minutes.
- 3
Stir in half the spinach until wilted.
- 4
Make 4 wells, crack in eggs, cover and cook on medium-low 6-8 minutes until whites set.
- 5
Top with crumbled feta and serve with warmed pita.
Kitchen note
Cook eggs 2 minutes longer if you like firm yolks.Approximate per serving: 620 calories, 29g protein. These are estimates, not lab-tested nutrition facts.
Cost is an estimate at typical US supermarket prices; staples like oil, salt and spices are counted at a few cents.
Put this in your week
Plan four more dinners around it, scaled to your household, with one grocery list.
Plan my week
