Description
A nutritious twist on classic shakshuka with poached eggs, chickpeas, and crumbled feta cheese.
Ingredients
Scale
- 4 large eggs
- 1 can of chickpeas, drained and rinsed
- 1 can of diced tomatoes
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 red bell pepper, diced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Feta cheese, crumbled
- Olive oil
- Fresh parsley or cilantro, for garnish
Instructions
- Heat olive oil in a skillet over medium heat. Add the diced onion and red bell pepper; sauté until soft, about 5 minutes.
- Stir in garlic, cumin, and paprika; cook until fragrant, about 1 minute.
- Add the diced tomatoes and chickpeas; stir to combine and simmer for about 10 minutes.
- Make small wells in the mixture and carefully crack an egg into each well. Cover the skillet and cook until the eggs are set to your liking, around 5-7 minutes.
- Sprinkle crumbled feta cheese over the top and garnish with fresh parsley or cilantro before serving.
Notes
Serve hot with crusty bread or pita for dipping. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Poaching
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 0mg