Shakshuka with Chickpeas and Feta
A hearty and flavorful Israeli breakfast staple featuring poached eggs in a spiced tomato and chickpea sauce, topped with feta cheese. This version is nut-free and packed with protein.
Ingredients
- 2 tablespoons Olive Oil
- 1 medium Onion
- 1 medium Bell Pepper
- 3 cloves Garlic
- 28 ounces Canned Diced Tomatoes
- 1 can Chickpeas
- 1 teaspoon Spices (cumin, paprika, chili powder)
- 4 large Eggs
- 4 ounces Feta Cheese
- 2 tablespoons Fresh Parsley
Instructions
- 1Heat olive oil in a large skillet over medium heat. Add onion and bell pepper and cook until softened, about 5 minutes.
- 2Add garlic and spices and cook for 1 minute more.
- 3Stir in diced tomatoes and chickpeas. Bring to a simmer and cook for 10 minutes, stirring occasionally.
- 4Make four wells in the sauce and crack an egg into each well.
- 5Cover the skillet and cook until the eggs are set to your liking, about 5-7 minutes for runny yolks.
- 6Crumble feta cheese over the top and garnish with fresh parsley.
- 7Serve immediately with gluten-free bread for dipping.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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