Shakshuka with Chickpeas & Feta
A flavorful Mediterranean breakfast featuring eggs poached in a spicy tomato and chickpea sauce, topped with feta cheese. Peanut-free and packed with protein.
Ingredients
- 2 tablespoons Olive Oil
- 1 medium Onion
- 1 medium Red Bell Pepper
- 3 cloves Garlic
- 28 ounces Canned Diced Tomatoes
- 15 ounces Canned Chickpeas
- 1 teaspoon each Spices (cumin, paprika, cayenne)
- 4 large Eggs
- 2 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.
- 4Create 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.
- 6Crumble feta cheese over the top and garnish with fresh parsley. Serve immediately.
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.
Related Guides
Keep reading this recipe
Open this recipe in the appSign in to continue with this recipe. No meal plan generation needed.
Want a full week of recipes like this?
Get a personalized 7-day meal plan customized for your family's specific allergens. Every recipe is cross-checked by an independent AI.
Build my free 7-day planNo credit card required.