Photo by Valeria Boltneva on Pexels
Middle Eastern Chickpea & Feta Shakshuka
A vibrant one-pan Middle Eastern shakshuka of spiced tomato and chickpea sauce, studded with pillowy poached eggs and salty crumbled feta.
- 2 tbsp olive oil
- 1 pc onion
- 1 pc red bell pepper
- 3 pc garlic
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp chilli flakes
- 400 g chopped tomatoes
- 240 g chickpeas
- 4 pc eggs
- 80 g feta cheese
- 1 pc fresh coriander
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Heat the olive oil in a large, deep frying pan or shallow casserole over medium heat. Finely chop the onion and red pepper, then add to the pan and cook for 5–6 minutes, stirring often, until softened and lightly golden.
- Step 2
Mince the garlic and stir it in along with the ground cumin, smoked paprika and chilli flakes; cook for 1 minute until fragrant, being careful not to burn the spices.
- Step 3
Pour in the chopped tomatoes and drained chickpeas, season with salt and black pepper, and bring to a gentle simmer. Cook uncovered for 8–10 minutes, stirring occasionally, until the sauce thickens slightly and the chickpeas are warmed through.
- Step 4
Using a spoon, make 4 small wells in the sauce and crack an egg into each one. Reduce the heat to low, cover the pan with a lid, and cook for 5–7 minutes until the egg whites are just set but the yolks remain soft (cook a little longer for firmer yolks).
- Step 5
Crumble the feta cheese evenly over the top and scatter with roughly chopped fresh coriander. Serve immediately straight from the pan, with warm flatbread if you like, for scooping up the sauce.
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