If you’re craving a breakfast or brunch dish that’s bursting with flavor, colors, and wholesome goodness, you’ve got to try this Shakshuka with Chickpeas and Feta Recipe. It’s a vibrant, comforting skillet meal that brings together perfectly poached eggs nestled in a rich, spiced tomato sauce loaded with tender chickpeas and a hint of creamy feta. This dish isn’t just delicious—it’s truly a celebration of simple ingredients coming together in the most satisfying way, making your table feel warm and inviting with every bite.
Ingredients You’ll Need
The beauty of this Shakshuka with Chickpeas and Feta Recipe lies in its straightforward ingredients, each chosen to build layers of flavor and texture. From the sweetness of sautéed peppers to the smoky warmth of paprika and cumin, every component plays a crucial role.
- 2 tablespoons salted butter: Adds richness and helps soften the veggies while enhancing flavor.
- 1 medium onion (finely diced): Provides natural sweetness and a hearty base for the sauce.
- 1 red pepper (finely diced): Adds vibrant color and a mild sweetness that balances the spices.
- 2 cloves garlic (minced): Offers an aromatic punch that infuses every bite.
- 1½ cups chicken broth: Used to build a flavorful, savory sauce that isn’t too thick.
- 1 cup crushed tomatoes: Brings the tangy tomato foundation full of color and zest.
- 1½ teaspoons smoked paprika: Delivers a smoky depth that’s essential to this recipe.
- 1 teaspoon ground cumin: Adds an earthy warmth that complements the tomatoes and chickpeas.
- 6 tablespoons tomato paste: Concentrates the tomato flavor and thickens the sauce.
- 1 teaspoon salt plus more for the eggs: Enhances all the flavors perfectly.
- Black pepper (to taste): Adds a subtle heat and rounds out the seasoning.
- 1 cup canned chickpeas (rinsed and drained): Brings a creamy texture and protein boost that makes the dish filling.
- 5 eggs: The star ingredient, gently baked to silky perfection right inside the sauce.
- Feta cheese crumbles (optional garnish): Adds a salty, tangy finish that contrasts beautifully with the rich eggs and sauce.
- Fresh cilantro or parsley sprigs (optional garnish): For a fresh herbal lift and lovely presentation.
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—this ensures that it’s hot and ready when it’s time to bake the eggs. Grab an oven-safe skillet, which will be your one-pan wonder to go from stovetop to oven without missing a beat.
Step 2: Sauté the Vegetables
Gently melt the salted butter in your pan and toss in the finely diced onion and red pepper. Cook them over medium heat until they’re beautifully softened and fragrant, about 4 to 5 minutes. This base layer is what makes the sauce so irresistibly sweet and flavorful.
Step 3: Add the Garlic
Stir in the minced garlic and let it cook for about a minute. The aroma will fill your kitchen and signal that rich flavors are developing. Be careful not to let the garlic burn—stir consistently to release its sweet, garlicky essence.
Step 4: Build the Sauce
Pour in the chicken broth, crushed tomatoes, smoked paprika, and cumin. Give everything a good stir so those vibrant spices start blending with the veggies. Let the mixture simmer on medium heat for a few minutes to reduce slightly, concentrating the flavors for a rich and savory sauce base.
Step 5: Enrich the Sauce
Stir in the tomato paste and the chickpeas, then season with salt and black pepper. Let it cook together for 2 to 3 minutes so the chickpeas soak up the delicious spices and the sauce thickens just right.
Step 6: Add the Eggs
Remove the skillet from heat and carefully make five little wells in the sauce. Crack an egg into each well, then sprinkle a little salt and pepper on top of the eggs to season them as they cook. This is where the magic happens—the eggs gently poach right in the sauce, absorbing the flavors.
Step 7: Bake to Perfection
Transfer the pan to your preheated oven and let the eggs bake for 8 to 12 minutes depending on how runny or firm you like your yolks. Keep an eye on them so they reach your perfect texture.
Step 8: Final Touches
Once the eggs are done, sprinkle the entire dish with crumbled feta cheese and a handful of fresh cilantro or parsley if you like. The salty tang of feta and the fresh herbs add an irresistible brightness that ties everything together perfectly.
How to Serve Shakshuka with Chickpeas and Feta Recipe
Garnishes
Garnishing is where you can have fun! The classic choice is feta crumbles and freshly chopped cilantro or parsley—they bring not just a pop of color but also a lovely contrast to the smoky, rich sauce. For a twist, you could even sprinkle some toasted pine nuts or a drizzle of good olive oil.
Side Dishes
This shakshuka pairs wonderfully with crusty bread or warm pita to scoop up every drop of that delicious sauce and creamy egg yolk. A simple side of roasted potatoes or a green salad with lemon vinaigrette can brighten the meal and balance the hearty shakshuka beautifully.
Creative Ways to Present
If you’d like to dress it up, serve this Shakshuka with Chickpeas and Feta Recipe in individual shallow ramekins or small cast iron skillets for an inviting rustic touch. Alternatively, turn it into a brunch centerpiece by arranging it in a large pan surrounded by little bowls of extras like olives, labneh, or a spicy harissa sauce.
Make Ahead and Storage
Storing Leftovers
Place any leftover shakshuka in an airtight container and refrigerate for up to 3 days. The flavors actually meld more over time, making your next meal even tastier. Just keep the eggs intact to avoid overcooking them when reheating.
Freezing
This shakshuka freezes well but it’s best to freeze it without the eggs, as they can become rubbery after thawing. Store the sauce and chickpeas in a freezer-safe container for up to 2 months, then add fresh eggs when ready to serve.
Reheating
Reheat gently on the stovetop over low heat with a splash of water or broth to loosen the sauce if needed. For the best experience, crack fresh eggs into the warmed sauce and cook them to your liking right before serving.
FAQs
Can I use vegetarian broth instead of chicken broth?
Absolutely! Vegetable broth makes a great substitute and keeps the dish vegetarian while preserving all those rich flavors. It’s a simple swap that won’t disappoint.
What if I don’t have an oven-safe pan?
Don’t worry—after cooking the sauce on the stovetop, you can transfer it to a baking dish and carefully add the eggs there before baking. Just make sure to monitor the baking time to achieve perfectly cooked eggs.
Can I make this gluten-free?
Yes! This Shakshuka with Chickpeas and Feta Recipe is naturally gluten-free as long as you serve it with gluten-free bread or enjoy it on its own. It’s a perfect option for gluten-free meals.
How spicy is shakshuka with this recipe?
This version has a gentle kick from smoked paprika and cumin but isn’t overwhelming. If you prefer more heat, adding a pinch of chili flakes or harissa spice will amp up the spice level nicely.
Can I substitute feta with another cheese?
Sure! While feta adds a salty tang, goat cheese or ricotta can also work beautifully for a creamy finish. Choose what you love or have on hand for your own delicious twist.
Final Thoughts
There’s honestly something so soul-satisfying about this Shakshuka with Chickpeas and Feta Recipe. It’s a dish that welcomes you in with its warm colors, rich textures, and bold flavors, and it offers a comforting hug on a plate any time of day. Give it a try and watch how quickly it becomes one of your go-to meals for sharing with friends and family. Trust me, once you’ve tasted this cozy skillet of goodness, you’ll be hooked!
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: Halal
Description
This hearty and flavorful Shakshuka recipe features eggs poached in a spiced tomato and chickpea sauce, enriched with smoked paprika, cumin, and a touch of butter. Baked in the oven until the eggs reach perfect doneness, it makes a comforting breakfast or brunch dish, garnished with feta cheese and fresh herbs for added brightness.
Ingredients
Main Ingredients
- 2 tablespoons salted butter
- 1 medium onion, finely diced
- 1 red pepper, finely diced
- 2 cloves garlic, minced
- 1½ cups chicken broth
- 1 cup crushed tomatoes
- 1½ teaspoons smoked paprika
- 1 teaspoon ground cumin
- 6 tablespoons tomato paste
- 1 teaspoon salt, plus more for seasoning eggs
- Black pepper, to taste
- 1 cup canned chickpeas (garbanzo beans), rinsed and drained
- 5 eggs
Optional Garnishes
- Feta cheese crumbles
- Fresh cilantro or parsley sprigs
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the eggs later.
- Sauté Vegetables: In an oven-safe pan, melt the butter and sauté the diced onion and red pepper over medium heat until softened, about 4-5 minutes.
- Add Garlic: Add minced garlic to the pan and cook for 1 minute, stirring constantly until fragrant.
- Add Liquids and Spices: Stir in the chicken broth, crushed tomatoes, smoked paprika, and ground cumin. Let the mixture come to a simmer.
- Reduce Sauce: Cook the sauce over medium heat for a few minutes to reduce the broth slightly and concentrate the flavors.
- Add Tomato Paste and Chickpeas: Stir in the tomato paste and rinsed chickpeas, then season with salt and black pepper. Cook for an additional 2-3 minutes to heat through.
- Prepare Eggs: Remove the pan from heat. Use a spoon to make 5 wells in the sauce, then carefully crack one egg into each well. Season the eggs with a little salt and pepper if desired.
- Bake: Place the oven-safe pan in the preheated oven and bake for 8-12 minutes, or until the eggs are cooked to your preferred doneness (firm whites with runny yolks is traditional).
- Garnish and Serve: Remove from oven and, if desired, sprinkle with feta cheese crumbles and fresh cilantro or parsley. Serve hot directly from the pan.
Notes
- Use an oven-safe skillet or cast-iron pan to easily transition from stovetop to oven.
- Adjust the baking time based on how you prefer your eggs (less time for runny yolks, more for firmer eggs).
- Substitute chickpeas for other beans or omit for a lower-carb version.
- For a vegan version, skip the eggs and feta and add tofu or extra chickpeas.
- Use fresh herbs like parsley or cilantro for a fresh, aromatic finish.
