Chickpea Shakshuka with Feta
Eggs baked into a spiced tomato and chickpea base, with feta and a sharp lemon finish.
- 6 pc eggs
- 400 g chickpeas
- 400 g chopped tomatoes
- 1 pc red pepper
- 1 pc onion
- 3 pc garlic
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 80 g feta
- 2 tbsp olive oil
- 15 g coriander
- ½ pc lemon
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Add to a shopping listHow the shopping list works →- Step 1
Warm the oil in a wide ovenproof pan over medium-low heat. Soften the sliced onion and pepper for 8 minutes.
- Step 2
Add the crushed garlic, cumin and paprika and stir for 60 seconds in the fat before any liquid goes in.
- Step 3
Add the tomatoes and drained chickpeas, season, and simmer gently for 10 minutes until thick enough to hold a dent.
- Step 4
Make six wells and crack an egg into each. Cover and cook on low for 6-8 minutes, until the whites are set and the yolks still soft.
- Step 5
Crumble the feta over, scatter with coriander and squeeze over the lemon. Eat the eggs and chickpeas before any bread on the side.
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