If you’ve ever wanted to cozy up to a dish that brims with vibrant flavors, comforting warmth, and a touch of Mediterranean magic, this Shakshuka with Chickpeas and Feta Recipe is exactly what you need. It’s an irresistible combination of tender eggs nestled in a rich, spiced tomato sauce with hearty chickpeas, all finished off with the creamy tang of feta. Whether you’re serving breakfast, brunch, or a simple dinner, this recipe will quickly become a beloved favorite that fills your kitchen with incredible aromas and your heart with satisfaction.
Ingredients You’ll Need
This Shakshuka with Chickpeas and Feta Recipe calls for straightforward ingredients that work in harmony to bring bold colors, varied textures, and deep flavors. Each item plays a crucial role, from the sweetness of the red pepper to the smokiness of the paprika, creating layers of taste that make this dish unforgettable.
- Salted butter: Adds richness and helps soften the veggies to perfection.
- Medium onion (finely diced): Provides a subtle sweetness that balances the tomato sauce.
- Red pepper (finely diced): Brings a fresh, crisp texture and vibrant color.
- Garlic cloves (minced): Infuses the sauce with warm, aromatic depth.
- Chicken broth: Creates a savory base that melts into the tomato sauce.
- Crushed tomatoes: The heart of the sauce, offering rich tomato flavor and texture.
- Smoked paprika: Adds a smoky, slightly sweet undertone that’s key to authentic shakshuka.
- Ground cumin: Introduces earthy warmth and complexity.
- Tomato paste: Concentrates the tomato flavor and thickens the sauce beautifully.
- Salt and black pepper: Essential seasonings that elevate every element.
- Canned chickpeas (rinsed and drained): They’re hearty, protein-packed, and give the dish a satisfying bite.
- Eggs: The shining stars of shakshuka, gently baked until just set.
- Feta cheese crumbles (optional garnish): Creamy and tangy, they add a lovely contrast on top.
- Fresh cilantro or parsley sprigs (optional garnish): Brightens the dish with fresh, herbal notes.
How to Make Shakshuka with Chickpeas and Feta Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 400 degrees Fahrenheit. Choose an oven-safe pan for the stovetop-to-oven transition, which is essential for perfectly cooking your eggs right in the sauce. This prep sets the stage for a hassle-free cooking experience.
Step 2: Sauté the Base Vegetables
In your pan, melt the salted butter over medium heat. Add the finely diced onion and red pepper, sautéing until they soften, about 4 to 5 minutes. This modest step builds the aromatic foundation that makes the sauce so comforting and flavorful.
Step 3: Add Garlic and Spices
Stir in the minced garlic and cook for 1 minute until fragrant. Then, add the crushed tomatoes, chicken broth, smoked paprika, and ground cumin. Let this simmer gently over medium heat, allowing the spicy, smoky aromas to infuse the sauce.
Step 4: Thickening and Chickpeas
Mix in the tomato paste along with the rinsed chickpeas, salt, and black pepper. Let everything simmer together for another 2 to 3 minutes so the sauce thickens, and the chickpeas warm through. This step ensures a hearty, flavorful base to cradle the eggs.
Step 5: Crack the Eggs and Bake
Remove the pan from the heat, and make five small wells in the sauce. Carefully crack an egg into each well, seasoning them lightly with salt and pepper. Transfer the pan to the oven and bake for 8 to 12 minutes until the eggs reach your preferred doneness. This finishing touch is what turns the dish from a tasty tomato stew to an irresistible shakshuka experience.
Step 6: Garnish and Serve
Once the eggs are just set, sprinkle feta crumbles and fresh cilantro or parsley on top if you like. These garnishes add a cool, tangy, and fresh element that contrasts beautifully with the warm, spiced sauce. Serve immediately and get ready for a crowd-pleasing meal!
How to Serve Shakshuka with Chickpeas and Feta Recipe
Garnishes
Fresh herbs like cilantro or parsley are not just for looks—they bring brightness that balances the spiced tomato base. Feta cheese crumbles add a creamy touch with a salty kick, making every bite indulgent. Don’t be shy with garnishing; it elevates the dish profoundly.
Side Dishes
This shakshuka is fantastic on its own, but pairing it with warm crusty bread or pita makes the meal even more satisfying. The bread is perfect for scooping up the luscious sauce and runny egg yolks, turning every mouthful into a delicious, messy delight. A simple side salad with lemon vinaigrette also adds a refreshing contrast.
Creative Ways to Present
For a brunch spread, serve the shakshuka in individual ramekins for a personalized touch. You can also add a dollop of Greek yogurt on top for creaminess or scatter some toasted pine nuts for crunch. This versatility means you can tailor the presentation to match your style and occasion.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, cool the shakshuka to room temperature before transferring it to an airtight container. Refrigerate for up to 3 days. The flavors deepen over time, making leftovers taste just as good, if not better, the next day.
Freezing
This dish freezes well if you omit the eggs before freezing. Store the tomato and chickpea sauce in a freezer-safe container for up to 2 months. When ready to eat, thaw overnight in the fridge and bake fresh eggs in the heated sauce for that just-cooked shakshuka experience.
Reheating
Reheat leftovers gently on the stove or in the microwave until warm through. If you’ve baked eggs with it, you might prefer to reheat only the sauce and then add and cook fresh eggs for the best texture and flavor.
FAQs
Can I make Shakshuka with Chickpeas and Feta Recipe vegan?
Yes! Simply skip the eggs and feta, and you’ll still end up with a deliciously rich and hearty tomato and chickpea stew. Adding extra spices or some smoked tofu can boost protein and flavor further.
What can I use instead of chicken broth?
Vegetable broth works perfectly as a substitute, making the dish vegetarian-friendly and just as flavorful. You can also use water if you prefer, though broth adds that extra depth.
How do I know when the eggs are perfectly cooked?
Bake the eggs in the oven for 8 to 12 minutes depending on how runny you like the yolks. Keep an eye on them starting at 8 minutes if you want soft yolks, or wait until 12 minutes for fully set eggs.
Can I make this recipe on the stovetop only?
Absolutely! After cracking the eggs into the sauce, cover the pan with a lid and cook on low heat until the eggs are done to your liking. This way you don’t need to use the oven.
What bread goes best with this Shakshuka with Chickpeas and Feta Recipe?
Crusty sourdough, warm pita, or fluffy challah are all fantastic choices. Their textures help scoop up the saucy goodness and complement the rich flavors perfectly.
Final Thoughts
There’s something truly special about this Shakshuka with Chickpeas and Feta Recipe that feels both comforting and exciting all at once. It’s perfect for sharing with friends or savoring solo on a weekend morning or relaxed dinner. Once you try it, you’ll understand why it’s a cherished dish in so many kitchens around the world. So go ahead, gather those simple ingredients, and create a beautiful meal that’s as vibrant as it is satisfying.
Print
Shakshuka with Chickpeas and Feta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Low Fat
Description
A flavorful and hearty Shakshuka recipe featuring eggs poached in a spicy tomato and chickpea sauce, enriched with smoked paprika and cumin, then baked to perfection. This North African and Middle Eastern inspired dish is perfect for a satisfying breakfast or brunch, garnished with feta cheese and fresh herbs for added brightness.
Ingredients
Vegetables and Aromatics
- 1 medium onion, finely diced
- 1 red pepper, finely diced
- 2 cloves garlic, minced
Liquids and Sauces
- 1½ cups chicken broth
- 1 cup crushed tomatoes
- 6 tablespoons tomato paste
Spices and Seasonings
- 1½ teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt, plus more for the eggs
- Black pepper, to taste
Fats
- 2 tablespoons salted butter
Protein
- 1 cup canned chickpeas, rinsed and drained
- 5 eggs
Garnishes (optional)
- Feta cheese crumbles
- Fresh cilantro or parsley sprigs
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to warm up while you prepare the shakshuka base.
- Sauté the vegetables: In an oven-safe pan, melt the butter over medium heat. Add the finely diced onion and red pepper and cook for 4-5 minutes until softened and fragrant.
- Add garlic: Stir in the minced garlic and cook for an additional 1 minute until aromatic.
- Add liquids and spices: Pour in the chicken broth and crushed tomatoes. Sprinkle in the smoked paprika and ground cumin, mixing well to combine all flavors.
- Reduce the sauce: Let the mixture simmer over medium heat for a few minutes to slightly reduce the broth and concentrate the flavors.
- Add tomato paste and chickpeas: Stir in the tomato paste and chickpeas, seasoning with salt and black pepper. Continue heating for another 2-3 minutes to blend the ingredients thoroughly.
- Create wells and add eggs: Remove the pan from heat. Using a spoon, make five wells in the thickened sauce and carefully crack one egg into each well. Season the eggs with salt and pepper if desired.
- Bake the shakshuka: Transfer the pan to the preheated oven and bake for 8-12 minutes, or until the eggs reach your preferred level of doneness—runny yolks or fully set.
- Garnish and serve: Once baked, sprinkle with crumbled feta cheese and fresh cilantro or parsley sprigs if using. Serve hot for a comforting and wholesome meal.
Notes
- Use an oven-safe skillet or pan to transition easily from stovetop to oven.
- Adjust the spiciness by adding chili flakes or fresh chilies if desired.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Check the eggs early when baking to avoid overcooking, especially if you prefer runny yolks.
- Serve with crusty bread or pita for dipping into the sauce.
