Feta Chickpea Shakshuka
If you’re looking for a hearty, flavorful dish that’s perfect for brunch or a cozy dinner, look no further than Feta Chickpea Shakshuka. This Mediterranean-inspired recipe combines vibrant ingredients and spices, bringing together the richness of eggs, the creaminess of feta, and the wholesome goodness of chickpeas. Not only is it delicious, but it’s also a breeze to whip up, making it a staple in any kitchen. Whether you’re a seasoned cook or just starting out, this shakshuka will impress everyone at the table.
Why You’ll Keep Making It
Feta Chickpea Shakshuka is a dish that brings together a symphony of flavors and textures. The combination of savory spices, juicy tomatoes, and creamy feta creates a satisfying meal that’s as comforting as it is nutritious. It’s perfect for any meal of the day, whether you’re enjoying it with crusty bread for brunch or over quinoa for a wholesome weeknight dinner. Plus, it’s packed with protein and fiber from the chickpeas, making it a filling option that will keep you energized throughout the day.
What Goes Into Feta Chickpea Shakshuka
To create this flavorful dish, you’ll need the following ingredients:
- 2 tablespoons olive oil
- 1 medium yellow onion, small dice
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 (28 ounce) can diced tomatoes
- 1 (14 ounce) can chickpeas, drained and rinsed
- 1 teaspoon smoked paprika
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon red pepper flakes
- Kosher salt and pepper, to taste
- 1/3 cup crumbled feta cheese, plus more for topping
- 5 large happy egg co. eggs
- 2 teaspoons minced cilantro
Tools & Equipment Needed
Before diving into the cooking process, make sure you have the following tools on hand:
- Large skillet: This is where all the magic happens; a wide surface area helps with even cooking.
- Spatula: Essential for stirring and serving your shakshuka.
- Measuring spoons and cups: To ensure accuracy in your ingredients.
- Knife and cutting board: For chopping your vegetables.
Feta Chickpea Shakshuka Made Stepwise
Step 1: Sauté the Vegetables
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the small diced onion and sauté until it becomes translucent, about 5 minutes. Then, add the diced bell pepper and continue to cook for another 3-4 minutes until softened.
Step 2: Add Garlic and Spices
Stir in the minced garlic, smoked paprika, paprika, cumin, and red pepper flakes. Sauté for an additional minute until fragrant.
Step 3: Incorporate Tomatoes and Chickpeas
Pour in the canned diced tomatoes along with their juices and the drained chickpeas. Season with kosher salt and pepper to taste. Allow the mixture to simmer for about 10 minutes, letting the flavors meld and the sauce thicken slightly.
Step 4: Add Feta Cheese
Stir in the crumbled feta cheese, reserving a little for topping later. Allow it to melt into the sauce for about 2 minutes.
Step 5: Create Wells for Eggs
Using a spoon, create five small wells in the sauce. Crack an egg into each well, being careful not to break the yolks. Cover the skillet and let the eggs cook for about 5-8 minutes, or until the whites are set but the yolks remain runny.
Step 6: Finish with Cilantro and Serve
Once the eggs are cooked to your liking, remove the skillet from the heat. Sprinkle with the remaining crumbled feta and minced cilantro for a fresh finish. Serve immediately, preferably with warm crusty bread or pita for dipping.
Seasonal Flavor Boosts
To elevate your Feta Chickpea Shakshuka even further, consider adding these seasonal ingredients:
- Spinach: Fold in some fresh spinach just before adding the eggs for a nutrient boost.
- Roasted Red Peppers: Incorporate these for a sweet and smoky flavor.
- Fresh Herbs: Try adding chopped parsley or dill for a fresh herbaceous lift.
- Olives: A few kalamata olives can add brininess that complements the feta.
Common Errors (and Fixes)
One of the beauties of cooking is that mistakes can often lead to delicious discoveries. Here are a few common errors with Feta Chickpea Shakshuka and how to remedy them:
- Eggs Overcooked: If the eggs cook too long, they can become rubbery. Keep an eye on them and remove the skillet from heat as soon as the whites are set.
- Too Salty: If you accidentally over-salt, add a splash of water or a little more diced tomatoes to balance the flavor.
- Too Spicy: If the heat level is too high, you can add a dollop of yogurt or sour cream to mellow it out.
- Too Watery: If your sauce is too thin, let it simmer uncovered for a few extra minutes to reduce.
Cooling, Storing & Rewarming
Feta Chickpea Shakshuka makes for great leftovers, and here’s how to handle them:
If you have leftover shakshuka, allow it to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days. When you’re ready to enjoy it again, simply reheat in a skillet over medium heat, adding a splash of water or broth if it’s too thick. You can also microwave it, but take care not to overheat the eggs.
Feta Chickpea Shakshuka Q&A
Can I make this dish vegan?
Yes! You can easily make a vegan version by omitting the eggs and using tofu instead. Crumble firm tofu and sauté it with the spices for a similar texture.
What can I serve with shakshuka?
Shakshuka is traditionally served with crusty bread, pita, or even over grains like quinoa or couscous. You could also serve a fresh salad or crispy air fryer chickpeas on the side for added crunch.
Can I use other beans besides chickpeas?
Absolutely! Feel free to experiment with other beans like black beans or white beans. Just keep in mind that the flavor will change slightly.
How can I adjust the spice level?
If you prefer a milder dish, reduce the amount of red pepper flakes or omit them entirely. You can always serve it with hot sauce on the side for those who enjoy extra heat.
Complete your meal with a delightful dessert. Here are some sweet ideas:
Make It Tonight
There’s no need to wait for the weekend to indulge in this delectable Feta Chickpea Shakshuka. With its array of flavors and healthy ingredients, it’s a fantastic meal any night of the week. Gather your ingredients and get cooking—you won’t regret it! Whether you enjoy it solo or share it with family and friends, this recipe is sure to become a beloved staple in your home. Enjoy every bite of this vibrant dish that’s not just good for your taste buds, but also good for your well-being.
Feta Chickpea Shakshuka
Ingredients
Equipment
Method
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the small diced onion and sauté until it becomes translucent, about 5 minutes. Then, add the diced bell pepper and continue to cook for another 3-4 minutes until softened.
- Stir in the minced garlic, smoked paprika, paprika, cumin, and red pepper flakes. Sauté for an additional minute until fragrant.
- Pour in the canned diced tomatoes along with their juices and the drained chickpeas. Season with kosher salt and pepper to taste. Allow the mixture to simmer for about 10 minutes, letting the flavors meld and the sauce thicken slightly.
- Stir in the crumbled feta cheese, reserving a little for topping later. Allow it to melt into the sauce for about 2 minutes.
- Using a spoon, create five small wells in the sauce. Crack an egg into each well, being careful not to break the yolks. Cover the skillet and let the eggs cook for about 5-8 minutes, or until the whites are set but the yolks remain runny.
- Once the eggs are cooked to your liking, remove the skillet from the heat. Sprinkle with the remaining crumbled feta and minced cilantro for a fresh finish. Serve immediately, preferably with warm crusty bread or pita for dipping.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Reheat in a skillet, adding a splash of water if too thick.
- For a vegan option, substitute eggs with crumbled tofu.
