If you’ve never tried this Shakshuka with Chickpeas and Feta Recipe, get ready for a culinary adventure that nails bold flavors and comforting vibes all in one skillet. This vibrant dish brings together perfectly spiced tomato sauce, tender chickpeas, and delicately baked eggs, with creamy feta crumbles adding that irresistible tang. It’s a feast for your eyes and taste buds—ideal for any time of day when you crave something hearty yet fresh and utterly satisfying.
Ingredients You’ll Need
These ingredients might seem simple, but each one plays a crucial role in shaping the smoky, rich, and wholesome character of this shakshuka. From aromatic spices to creamy feta, you’ll love how they combine to create layers of flavor and texture.
- 2 tablespoons salted butter: Adds richness and helps soften the veggies for a luscious base.
- 1 medium onion (finely diced): Brings gentle sweetness and texture to the sauce.
- 1 red pepper (finely diced): Adds vibrant color and subtle sweetness for balance.
- 2 cloves garlic (minced): Provides a punch of savory aroma that elevates the entire dish.
- 1½ cups chicken broth: Helps build depth and keeps the sauce perfectly saucy.
- 1 cup crushed tomatoes: Forms the flavorful and tangy base of the sauce.
- 1½ teaspoons smoked paprika: Imparts that signature smoky warmth essential to true shakshuka.
- 1 teaspoon ground cumin: Offers an earthy, nutty undertone that complements the tomatoes beautifully.
- 6 tablespoons tomato paste: Concentrates the tomato flavor and thickens the sauce just right.
- 1 teaspoon salt (plus more for the eggs): Enhances all the flavors, bringing everything together.
- Black pepper (to taste): Adds a subtle kick and balances the spices.
- 1 cup canned chickpeas (rinsed and drained): Introduces hearty texture and protein, making this meal extra nourishing.
- 5 eggs: The rich centerpiece that cooks gently in the sauce, creating a luscious blend of yolk and spice.
- Feta cheese crumbles (optional garnish): Adds a creamy, salty contrast that brightens every bite.
- Fresh cilantro or parsley sprigs (optional garnish): Brings a fresh herbal note and vibrant green color to finish the dish.
How to Make Shakshuka with Chickpeas and Feta Recipe
Step 1: Sauté Aromatics
Start by heating the butter in an oven-safe skillet over medium heat. Toss in your finely diced onion and red pepper, and cook them gently until they soften and their natural sweetness starts to shine through—about 4 to 5 minutes. This step builds the fragrant foundation of your shakshuka.
Step 2: Add Garlic
Next, stir in the minced garlic and cook it just until fragrant, roughly 1 minute. Garlic adds a beautiful depth, and you want its aroma to fill your kitchen without letting it brown too much.
Step 3: Build the Sauce
Pour in the chicken broth and crushed tomatoes, then sprinkle in the smoked paprika and cumin. Stir everything together and let it simmer gently over medium heat for a few minutes. This helps reduce the broth slightly and lets those warm spices bloom into the sauce.
Step 4: Enrich the Sauce
Mix in the tomato paste, chickpeas, salt, and a pinch of black pepper. Allow the mixture to heat through for 2 to 3 more minutes, stirring occasionally. The tomato paste brings a rich tang and thickens the sauce perfectly, while the chickpeas add a delightful heartiness.
Step 5: Add and Bake the Eggs
Remove the pan from heat. Carefully make five little wells in the sauce, then crack one egg into each well. Don’t forget to season the eggs lightly with salt and pepper. Slide the entire skillet into a preheated 400-degree oven and bake for 8 to 12 minutes, depending on whether you prefer your yolks runny or set.
Step 6: Garnish and Serve
Once the eggs are perfectly cooked, sprinkle feta crumbles and fresh cilantro or parsley on top if using. These garnishes cut through the richness and add freshness, making the shakshuka truly unforgettable.
How to Serve Shakshuka with Chickpeas and Feta Recipe
Garnishes
Adding a sprinkling of feta cheese crumbles is a game-changer—it introduces a creamy saltiness that pairs wonderfully with the tomato base and spices. Fresh herbs like cilantro or parsley bring a bright, herbaceous pop that contrasts beautifully with the warm, smoky dish.
Side Dishes
This shakshuka is fantastic on its own, but serving it alongside crusty bread or warm pita makes it easy to scoop up every bit of sauce and yolk. For a heartier meal, a simple side salad or roasted vegetables can round out the flavors and add textural balance.
Creative Ways to Present
If you want to bring a little flair to your table, try serving this dish in individual small cast iron skillets or colorful, oven-safe ramekins. You can also top with a dollop of Greek yogurt or labneh for a creamy twist, or sprinkle some toasted pine nuts for added crunch and nuttiness.
Make Ahead and Storage
Storing Leftovers
Store any leftover shakshuka in an airtight container in the refrigerator for up to 3 days. Because the eggs soften quickly, the dish will still taste great but with a slightly different texture. It’s perfect for a quick reheated meal or snack.
Freezing
This particular Shakshuka with Chickpeas and Feta Recipe is best enjoyed fresh, as freezing can change the texture of the eggs and sauce. However, you can freeze the tomato and chickpea sauce by itself for up to 2 months—just thaw and reheat, then add freshly cooked eggs when ready to serve.
Reheating
Gently reheat leftovers on the stovetop over low heat to avoid overcooking the eggs. Stir occasionally to warm everything evenly, or microwave briefly in short bursts, stirring in between, until heated through. Add fresh toppings after reheating to revive the flavors.
FAQs
Can I make this Shakshuka with Chickpeas and Feta Recipe vegan?
Absolutely! Swap the eggs for tofu or your favorite plant-based substitute, and skip the feta or use a vegan cheese alternative. The tomato and chickpea base remains deliciously rich and flavorful on its own.
What if I don’t have chicken broth?
You can easily substitute with vegetable broth, water with a pinch of salt, or even a light mushroom broth. Each option will keep the sauce flavorful and moist without compromising the taste.
Can I add other vegetables to this shakshuka?
Definitely! Spinach, zucchini, or eggplant make wonderful additions that enhance nutrition and texture. Just be mindful not to overcrowd the pan so the eggs can cook evenly.
How do I know when the eggs are done?
For runny yolks, bake around 8 minutes; for firmer yolks, aim closer to 12 minutes. Keep an eye on them as oven temperatures can vary. The whites should be set, while yolks remain to your preferred doneness.
Is it okay to use canned chickpeas?
Yes, canned chickpeas are perfect for this recipe since they’re pre-cooked and save you time. Just be sure to rinse and drain them well to avoid any metallic or briny flavor.
Final Thoughts
Now that you’ve discovered how delightful and easy this Shakshuka with Chickpeas and Feta Recipe is, I hope you feel inspired to make it your next go-to meal. Whether for breakfast, brunch, or dinner, it guarantees smiles and satisfied appetites with every bite. So grab your skillet, gather those simple ingredients, and enjoy the warm, vibrant flavors that this dish brings to your table!
Print
Shakshuka with Chickpeas and Feta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: North African, Middle Eastern
- Diet: Low Fat
Description
A vibrant and flavorful Shakshuka recipe featuring poached eggs in a spicy tomato and chickpea sauce, baked to perfection and garnished with feta and fresh herbs. This North African and Middle Eastern inspired dish is perfect for a hearty breakfast, brunch, or light dinner.
Ingredients
Vegetables & Aromatics
- 1 medium onion, finely diced
- 1 red pepper, finely diced
- 2 cloves garlic, minced
Liquids & Sauces
- 1½ cups chicken broth
- 1 cup crushed tomatoes
- 6 tablespoons tomato paste
- 2 tablespoons salted butter
Spices & Seasonings
- 1½ teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt, plus more for the eggs
- Black pepper, to taste
Other Ingredients
- 1 cup canned chickpeas (garbanzo beans), rinsed and drained
- 5 eggs
- Feta cheese crumbles (optional garnish)
- Fresh cilantro or parsley sprigs (optional garnish)
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the eggs in the sauce.
- Sauté Vegetables: In an oven-safe pan, melt the salted butter over medium heat. Add the finely diced onion and red pepper, sautéing for about 4-5 minutes until the vegetables soften.
- Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant, ensuring it doesn’t burn.
- Add Liquids and Spices: Pour in the chicken broth and crushed tomatoes, then stir in the smoked paprika and ground cumin, combining everything well.
- Simmer Sauce: Continue cooking the sauce over medium heat for a few minutes to reduce the broth slightly, concentrating the flavors.
- Incorporate Tomato Paste and Chickpeas: Mix in the tomato paste and rinsed chickpeas along with salt and black pepper to taste; heat for an additional 2-3 minutes to meld the flavors.
- Add Eggs: Remove the pan from heat. Create 5 wells in the thickened sauce and carefully crack one egg into each well. Season the eggs with additional salt and pepper as desired.
- Bake: Transfer the oven-safe pan to the preheated oven and bake for 8-12 minutes, or until eggs reach your preferred level of doneness.
- Garnish and Serve: Remove from oven and optionally sprinkle the dish with feta cheese crumbles and fresh cilantro or parsley. Serve hot directly from the pan.
Notes
- Use an oven-safe skillet or pan to easily transfer from stovetop to oven.
- Adjust baking time depending on whether you prefer runny or firm yolks.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Add red pepper flakes for extra heat if desired.
- Leftovers can be refrigerated and reheated gently on stovetop or microwave.
