Feta Chickpea Shakshuka
This feta chickpea shakshuka is the perfect breakfast, brunch, or dinner recipe. It's packed full of protein and flavor and ready in just 30 minutes! Plus, it reheats beautifully and is perfect when paired with crusty grilled bread.
Servings: 4 servings
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
Serving: 1g | Calories: 350kcal | Carbohydrates: 28g | Protein: 19g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 12g | Cholesterol: 290mg | Sodium: 653mg | Fiber: 8g | Sugar: 7g