Shakshuka with Chickpeas and Feta

Ingredients

• 2 tablespoons Olive Oil
• 1 medium Onion
• 1 medium Bell Pepper
• 3 cloves Garlic
• about 790 g Canned Diced Tomatoes
• 1 can Chickpeas
• 1 teaspoon Spices (cumin, paprika, chili powder)
• 4 large Eggs
• about 113 g Feta Cheese
• 2 tablespoons Fresh Parsley

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat olive oil in a large skillet over medium heat. Add onion and bell pepper and cook until softened, about 5 minutes.
2. 2Add garlic and spices and cook for 1 minute more.
3. 3Stir in diced tomatoes and chickpeas. Bring to a simmer and cook for 10 minutes, stirring occasionally.
4. 4Make four wells in the sauce and crack an egg into each well.
5. 5Cover the skillet and cook until the eggs are set to your liking, about 5-7 minutes for runny yolks.
6. 6Crumble feta cheese over the top and garnish with fresh parsley.
7. 7Serve immediately with gluten-free bread for dipping.

Related Guides