Feta shakshuka with chickpeas
Eggs baked in a spicy tomato and chickpea sauce with salty feta. One pan, ready in half an hour.
- Time30 min
- LevelEasy
- Costabout £1.60 a head
Ingredients
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Method
- 1
Heat the oil in a deep frying pan. Cook the onion and pepper for 8 minutes until soft.
8 min - 2
Add the garlic and spices and cook for 1 minute until fragrant.
1 min - 3
Pour in the tomatoes and add the chickpeas. Simmer for 10 minutes until thick and jammy.
10 min - 4
Make six dips in the sauce with a spoon and crack an egg into each.
- 5
Cover with a lid and cook on a low heat for 6 minutes. The whites should be set and the yolks still soft.
6 min - 6
Scatter over the feta and parsley and serve straight from the pan with crusty bread.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.