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This feta chickpea shakshuka is the perfect breakfast, brunch, or dinner recipe. It’s packed full of protein and flavor and ready in just 35 minutes! Plus, it reheats beautifully and perfect when paired with crusty grilled bread.
This is a sponsored post written by me on behalf of the happy egg co.. All opinions are 100% mine.
Ok, I know I’ve said this about 400 bazillion times but I really do have a love-hate relationship with eating and cooking breakfast.
Do I like breakfast? Yes.
Do I like cooking breakfast? No.
Will I eat breakfast if someone else makes it for me? HECK YES!
Will I sometimes break down and make my own breakfast and then think to myself, “Ok Brandy why don’t you do this more? It’s totally awesome!” Um, yes.
In fact, the other day I was at the gym doing my back squats and I felt like I could barely finish my set.
I’m standing there with jelly legs and I’m all annoyed at myself for feeling weak when my coach says to me “Yeah…did you eat breakfast this morning?” And then I realized I totally forgot to eat breakfast!
Ugh. It’s really hard to work out when you don’t eat – ya know?
Well, I teamed up with the happy egg co. to show you how awesome it is to get your daily dose of protein and egginess.
Easy breakfasts and dinners are always a struggle, but easy doesn’t have to just mean a few fried eggs and some bacon. NOPE!
I’m here to show you how to get major flavor with major ease.
Basically, this dish is a big skillet of flavor that simmers away and then houses the deliciousness of a few farm-fresh eggs.
Oh and because I’m no fool, I also grilled up some bread to scoop out that yolky deliciousness.
Which is the BEST part – am I right?
More egg recipes
Feta Chickpea Shakshuka
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, small dice
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 28 ounce can diced tomatoes
- 1 14 ounce can chickpeas, drained and rinsed
- 1 teaspoon smoked paprika
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon red pepper flakes
- Kosher salt and pepper, to taste
- 1/3 cup crumbled feta cheese, more for topping
- 5 large happy egg co. eggs
- 2 teaspoons minced cilantro
Instructions
- Preheat oven to 400 degrees.
- In a large oven-safe 12-inch skillet add olive oil and set over medium-high heat.
- Once the oil is hot add in the onion and bell pepper. Sauté until they start to soften, about 5 minutes.
- Add in the garlic and cook for another 30 seconds or just until fragrant.
- Add in tomatoes, chickpeas, smoked paprika, paprika, cumin, red pepper flakes, kosher salt, and black pepper. Stir to combine.
- Let simmer for about 15 minutes till the mixture is a bit thicker.
- Mix in 1/4 cup of the feta cheese and reserve the rest for topping the dish after it is fully cooked.
- Make 5 little indentations into the tomato sauce mixture and crack one egg into each indent.
- Add to the oven and bake till set, about 5-10 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Such gorgeous flavors, I’d eat this any time of the day, great recipe!
I’m right there with you on the not wanting to cook breakfast for myself. It’s just too early to want to think about yet my stomach always is ready to remind me. I’d definitely jump out of bed for this!!
This looks fantastic! I’m not a big fan of cooking breakfast either, but my husband is, and he would definitely go for this!
I love that this can be eaten breakfast, lunch, or brunch! Sounds great!
OMG. This shakshuka just looks STUNNING. Dipping bread into the runny egg yolk is my favorite thing, so I have a feeling that, plus this combination of flavors, is simply scrumptious!
I am always looking for new ways to use Chickpeas! This looks so good!
I am loving this recipe!! It looks and sounds SO delicious!!
Dear Brandy, This looks absolutely delicious! This is my kind of egg breakfast…I for one have always loved breakfast…I go to bed looking forward to eating. Sometimes, it’s what gets me to sleep at night- the thought of hot coffee and a warm breakfast. I’d love waking up to this! xo, Catherine
Which of the eaters gets the 5th egg or do they fight over it?
This truly tastes divine, absolutely delicious. I’ve made this recipe several times and LOVE serving it with olive oil and Za’atar toasted mini Naan. I’m single so I make it for myself so what I do is I make the batch ,minus the eggs, let it cool down and store it then each morning I’ll put some in a mini ramekin with a Happy Heritage egg and bake it at 400° for about 10 minutes sometimes I add some Kalamata olives to it. YUM,