If you’ve been craving a dish that beautifully combines warmth, spice, and comfort, you are going to love this Shakshuka with Chickpeas and Feta Recipe. This vibrant, hearty dish brings together perfectly poached eggs nestled in a smoky tomato sauce enriched with tender chickpeas and finished with creamy feta crumbles. It’s a delightful blend of flavors and textures that works perfectly for breakfast, brunch, or any meal you want to feel a little extra special.
Ingredients You’ll Need
The magic of this Shakshuka with Chickpeas and Feta Recipe lies in its simple but essential ingredients. Each one plays a role in building that rich, comforting flavor and inviting aroma that fills your kitchen from the moment you start cooking.
- Salted butter: Adds richness and helps soften the vegetables beautifully.
- 1 medium onion (finely diced): Provides sweetness and depth when caramelized.
- 1 red pepper (finely diced): Adds a gentle sweetness and vibrant color.
- 2 cloves garlic (minced): For an aromatic punch that infuses the sauce.
- 1½ cups chicken broth: Creates a flavorful base that brings the sauce together.
- 1 cup crushed tomatoes: Offers tanginess and body to the sauce.
- 1½ teaspoons smoked paprika: Brings smoky, warm undertones.
- 1 teaspoon ground cumin: Adds earthiness to balance the dish.
- 6 tablespoons tomato paste: Intensifies the tomato flavor and thickens the sauce.
- 1 teaspoon salt plus more for the eggs: Enhances every ingredient’s natural taste.
- Black pepper (to taste): Introduces subtle heat.
- 1 cup canned chickpeas (rinsed and drained): Adds protein and a creamy texture.
- 5 eggs: The star element that poaches gently in the sauce.
- Feta cheese crumbles (optional garnish): Offers a salty, tangy contrast.
- Fresh cilantro or parsley sprigs (optional garnish): Adds brightness and fresh herbal notes.
How to Make Shakshuka with Chickpeas and Feta Recipe
Step 1: Sauté the Vegetables
Begin by heating salted butter in an oven-safe pan over medium heat. Add the finely diced onion and red pepper, cooking them until they soften, about four to five minutes. This step is essential to release the natural sweetness of the vegetables, which forms the flavor base for your sauce.
Step 2: Add Garlic and Spices
Next, stir in the minced garlic and cook for about one minute, just until it becomes fragrant. Then, add your smoked paprika and ground cumin, stirring well to toast the spices slightly and intensify their aroma.
Step 3: Build the Tomato Sauce
Pour in the chicken broth and crushed tomatoes, giving everything a good stir. Allow the mixture to simmer for a few minutes to reduce slightly and concentrate the flavors, creating that rich, saucy consistency characteristic of shakshuka.
Step 4: Incorporate Tomato Paste and Chickpeas
Mix in the tomato paste along with the rinsed and drained chickpeas, plus the salt and black pepper. Let the sauce heat through for another two to three minutes, ensuring the chickpeas soak up the smoky, spiced tomato mixture.
Step 5: Add the Eggs
Remove the pan from heat, then carefully make five small wells in the sauce. Crack one egg into each well, seasoning the eggs lightly with salt and pepper if desired. This is where the shakshuka magic happens: the eggs will gently poach right in the sauce.
Step 6: Bake to Perfection
Transfer the pan to a preheated 400-degree Fahrenheit oven. Bake for eight to twelve minutes, keeping an eye on the eggs until they reach your preferred level of doneness—whether you like them runny or more set.
Step 7: Finish with Feta and Herbs
Once out of the oven, sprinkle on crumbled feta cheese and freshly chopped cilantro or parsley for a burst of flavor and color that truly completes this Shakshuka with Chickpeas and Feta Recipe.
How to Serve Shakshuka with Chickpeas and Feta Recipe
Garnishes
The optional feta crumbles bring a creamy, salty balance to the smoky sauce, while a handful of fresh cilantro or parsley adds a refreshing herbal lift. These garnishes are more than decoration; they elevate the dish to something truly memorable.
Side Dishes
This shakshuka pairs beautifully with warm, crusty bread or pita to scoop up every bit of that luscious sauce. You might also serve it alongside a bright cucumber salad or a bowl of creamy hummus for a fuller Mediterranean-inspired meal.
Creative Ways to Present
For a fun brunch twist, serve individual portions in small cast iron skillets or ramekins. You can also add a drizzle of extra virgin olive oil or a sprinkle of red pepper flakes to tailor the dish to your favorite flavor profile.
Make Ahead and Storage
Storing Leftovers
Leftover shakshuka can be refrigerated in an airtight container for up to three days. Keep the eggs whole if possible, but if they’ve fully cooked through, they may absorb more sauce flavor without losing texture.
Freezing
While the tomato and chickpea sauce freezes well, eggs can lose their texture when thawed. For best results, freeze the sauce separately and add freshly cooked eggs when reheating.
Reheating
Gently reheat the shakshuka sauce on the stove over low heat, stirring occasionally. Once warmed through, crack fresh eggs into the sauce and cook until set, giving you that freshly baked shakshuka experience every time.
FAQs
Can I make this dish vegetarian?
Absolutely! The recipe already leans vegetarian. Simply use vegetable broth in place of chicken broth to keep it fully vegetarian-friendly without sacrificing flavor.
How spicy is this Shakshuka with Chickpeas and Feta Recipe?
This recipe offers a warm smoky flavor with gentle heat from the paprika and cumin, but it’s not overly spicy. You can always add chili flakes or harissa if you want a kick.
What can I substitute for feta cheese?
If you’re not a fan of feta or want a dairy-free option, try using crumbled goat cheese, a sprinkle of nutritional yeast, or leave it out entirely—the dish still shines on its own.
Can I use fresh tomatoes instead of canned?
Yes, fresh ripe tomatoes can be used but you’ll want to cook them down thoroughly to break them apart and concentrate their flavor, ensuring a rich sauce consistency.
What’s the best bread to serve with this shakshuka?
Crusty sourdough or pita bread work wonderfully because they’re sturdy enough to scoop up the rich sauce without falling apart.
Final Thoughts
This Shakshuka with Chickpeas and Feta Recipe is truly a celebration of bold flavors and simple, wholesome ingredients. Perfect for sharing and savoring any time of day, it’s guaranteed to become one of your favorite go-to dishes. I can’t wait for you to try making it and experience just how comforting and vibrant shakshuka can be!
Print
Shakshuka with Chickpeas and Feta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
Description
Shakshuka is a flavorful Middle Eastern and North African dish featuring poached eggs cooked in a spiced tomato and pepper sauce. This recipe combines sautéed onions, red peppers, garlic, and smoked paprika with chickpeas and rich tomato paste, all baked together to create a hearty and comforting meal perfect for any time of day.
Ingredients
Vegetables and Aromatics
- 1 medium onion, finely diced
- 1 red pepper, finely diced
- 2 cloves garlic, minced
Liquids and Seasonings
- 2 tablespoons salted butter
- 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 the eggs
- Black pepper, to taste
Additional 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 the Oven: Set your oven to 400 degrees Fahrenheit to prepare for baking the eggs in the sauce.
- Sauté Vegetables: In an oven-safe pan, melt the butter over medium heat. Add the finely diced onion and red pepper, cooking for 4-5 minutes or until softened.
- Add Garlic: Stir in the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Add Liquids and Spices: Pour in the chicken broth and crushed tomatoes. Stir in smoked paprika and ground cumin, combining all ingredients well.
- Simmer to Reduce: Let the mixture cook over medium heat for a few minutes to reduce and thicken the broth slightly.
- Add Tomato Paste and Chickpeas: Stir in the tomato paste, chickpeas, salt, and pepper. Heat for an additional 2-3 minutes to meld the flavors.
- Prepare Eggs: Remove the pan from heat. Using a spoon, make five wells in the sauce. Crack one egg into each well. Season the eggs with salt and black pepper as desired.
- Bake the Dish: Place the oven-safe pan in the preheated oven. Bake for 8-12 minutes, depending on how runny or firm you want the eggs.
- Garnish and Serve: Once baked, sprinkle feta cheese crumbles and fresh cilantro or parsley on top if using. Serve hot and enjoy!
Notes
- Use a cast iron or other oven-safe skillet for best results.
- Adjust the baking time to achieve your preferred egg doneness; less time for runny yolks, more for firm.
- Feta and fresh herbs are optional but add a nice flavor and freshness.
- Leftovers can be refrigerated and gently reheated on the stovetop.
- For a vegan version, omit the eggs and feta and add extra chickpeas or tofu.
