Spicy Shakshuka with Chickpeas and Feta: a Hearty Egg Dish

Shakshuka is a beloved dish where eggs are gently poached in a spiced tomato sauce, creating a satisfying meal any time of day. This version amps up the protein with chickpeas and adds a tangy kick from feta cheese and chili flakes.

The sauce simmers until thick and flavorful, then eggs are cracked right in and baked until the whites are set but the yolks remain gloriously runny. Serve with crispy baguette toasts for dipping-it’s the ultimate comfort food.

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Ingredients

2 unit EggsView ingredient guideLike ingredientDislike ingredient

1 box ChickpeasView ingredient guideLike ingredientDislike ingredient

1 box Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Shakshuka Spice BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Halve, peel and finely chop the onion. Mince or grate the garlic. Finely chop the parsley. Drain the chickpeas.
2. Heat olive oil in a medium oven-safe pan over medium heat. Add onion and garlic; cook, stirring, for 4-5 minutes until very soft. Stir in shakshuka spice blend and cook 30 seconds until fragrant. Add chickpeas and crushed tomatoes; stir to combine. Season generously with salt and pepper.
3. Stir 1 cup water into the pan. Let simmer until thickened, 5-6 minutes. Stir in half the parsley and a pinch of chili flakes (to taste). Adjust salt and pepper.
4. Make two small wells in the sauce. Carefully crack an egg into each well. Sprinkle eggs with salt, pepper and feta cheese. Transfer pan to oven and bake 5-7 minutes until egg whites are set but yolks are still runny. (If pan is not oven-safe, cover and cook on stovetop over low heat 5-7 minutes.)
5. Meanwhile, slice baguette into rounds and arrange on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toast in oven about 5 minutes until golden.
6. Sprinkle finished shakshuka with remaining parsley and extra chili flakes if desired. Serve with the toasted baguette slices.

Recipe Tips

FAQ

Can I make this shakshuka ahead of time?

It’s best enjoyed fresh, but you can prepare the sauce (steps 1-3) up to 2 days in advance. When ready to serve, reheat the sauce, then add eggs and bake as directed.

What can I use instead of feta cheese?

Crumbled goat cheese or a mild blue cheese would work well. For a dairy-free option, omit the cheese or use a vegan feta alternative.

Can I use other beans instead of chickpeas?

Yes, canned cannellini beans or black beans are good substitutes. Drain and rinse before adding.