Middle Eastern · dinner
Feta Chickpea Shakshuka with Pita
A fast, egg-based dinner that gives the week a break from fish and steak while reusing chickpeas, feta, garlic and pita.
- Total time
- 25 min
- Serves
- 2
- Est. cost
- $13
Ingredients
For 2 servings
Pantry & grains
- olive oil1 tbsp
Produce
- yellow onion1
- red bell pepper1
- garlic3 clove
- parsley¼ bunch
Spices
- ground cumin1 tsp
- smoked paprika1 tsp
- salt½ tsp
Cans & jars
- fire-roasted diced tomatoes1 can
- chickpeas1 can
Dairy & eggs
- egg6
- feta4 oz
Bakery
- pita2 piece
Method
- 1
Heat oil in a large deep skillet over medium-high heat. Cook diced onion and bell pepper 5 minutes until softened.
- 2
Stir in minced garlic, cumin, paprika and salt. Cook 30 seconds until fragrant.
- 3
Add the tomatoes and the drained, rinsed chickpeas. Simmer over medium heat 8 minutes until thickened and saucy.
- 4
Make 6 small wells in the sauce and crack an egg into each. Crumble half the feta over the top.
- 5
Cover and cook on medium-low 5-6 minutes, until the whites are set and the yolks are still jiggly.
- 6
Warm the pita in a dry pan or the toaster for 1 minute per side. Top the shakshuka with remaining feta and chopped parsley, then serve with the pita.
Kitchen note
Cook the sauce up to 2 days ahead, then reheat and add the eggs for a 10-minute dinner. Mash some chickpeas into the sauce for picky eaters.Approximate per serving: 610 calories, 35g 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.
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