There is something truly magical about the warm, comforting flavors of shakshuka, especially when it’s enriched with hearty chickpeas and creamy feta cheese. This Shakshuka with Chickpeas and Feta Recipe takes the beloved Middle Eastern tomato and egg stew to the next level by adding layers of smoky paprika, tender chickpeas, and tangy feta that beautifully complement each other. It’s a dish that’s as vibrant in color as it is in taste, perfect for any meal of the day, and wonderfully satisfying whether you’re cooking for a crowd or simply treating yourself. Let me walk you through this delicious, wholesome recipe that’s about to become one of your all-time favorites.
Ingredients You’ll Need
These ingredients are wonderfully simple but each one plays an essential role in creating the rich, layered flavors and appealing texture of this Shakshuka with Chickpeas and Feta Recipe. From the buttery softness of the sautéed veggies to the smoky spices and creamy feta, every component works to make this dish unforgettable.
- 2 tablespoons salted butter: Adds a rich, velvety base to sauté the vegetables and build flavor.
- 1 medium onion (finely diced): Brings a subtle sweetness and depth when cooked down.
- 1 red pepper (finely diced): Adds a bright color and a mild, fresh sweetness.
- 2 cloves garlic (minced): Infuses the dish with an irresistible aroma and savory punch.
- 1½ cups chicken broth: Gives the sauce a hearty, savory foundation to simmer in.
- 1 cup crushed tomatoes: Provides vibrant acidity and juicy texture.
- 1½ teaspoons smoked paprika: Lends a smoky warmth that defines shakshuka’s flavor profile.
- 1 teaspoon ground cumin: Adds earthiness and a subtle hint of spice.
- 6 tablespoons tomato paste: Thickens and deepens the tomato sauce’s richness.
- 1 teaspoon salt plus more for the eggs: Essential for balancing and enhancing all flavors.
- Black pepper (to taste): Adds just a touch of heat and complexity.
- 1 cup canned chickpeas (rinsed and drained): Offers a creamy, nutty protein boost that makes this dish especially filling.
- 5 eggs: The star of the dish, gently poached in the vibrant sauce.
- Feta cheese crumbles (optional garnish): Adds a salty, creamy contrast that elevates every bite.
- Fresh cilantro or parsley sprigs (optional garnish): Provides a fresh, herbaceous finish for brightness.
How to Make Shakshuka with Chickpeas and Feta Recipe
Step 1: Prep and Sauté the Base
Start by preheating your oven to 400 degrees Fahrenheit so it’s ready when you need it. Then, grab an oven-safe pan and melt the salted butter over medium heat. Add the finely diced onion and red pepper, sautéing them gently for about 4 to 5 minutes until they soften and release their natural sweetness. This step builds a fantastic foundation for the flavors to come.
Step 2: Add Garlic and Spices
Once your vegetables are soft, stir in the minced garlic and cook for about 1 minute until fragrant—it’s the kind of aroma that makes your kitchen feel cozy right away. Next, pour in the chicken broth and the crushed tomatoes along with the smoked paprika and cumin. These smoky, earthy spices are the heart of this Shakshuka with Chickpeas and Feta Recipe, creating that signature bold taste.
Step 3: Reduce and Enrich the Sauce
Allow the sauce to cook over medium heat for a few minutes to reduce slightly and intensify the flavors. Then stir in the tomato paste, chickpeas, salt, and black pepper, cooking for an additional 2 to 3 minutes. The sauce should thicken and become fragrant, with the chickpeas adding a welcome bite and protein boost.
Step 4: Add Eggs and Bake
Remove the pan from heat and gently create 5 wells in the sauce using a spoon. Carefully crack an egg into each well, seasoning the eggs with a little salt and pepper if you like. Place the pan into the preheated oven and bake for about 8 to 12 minutes, depending on how runny or firm you prefer your yolks. This gentle oven cooking softly sets the eggs while allowing the sauce to bubble beautifully around them.
Step 5: Finish with Feta and Herbs
Just before serving, sprinkle crumbled feta cheese generously over the top and scatter fresh cilantro or parsley sprigs for a pop of color and freshness. This final touch brings out the creamy saltiness of the feta, perfectly balancing the smoky, tomato-rich base.
How to Serve Shakshuka with Chickpeas and Feta Recipe
Garnishes
Adding feta crumbles and fresh herbs like cilantro or parsley is an absolute game-changer. The feta gives a tangy creaminess that melts slightly against the warm eggs and sauce, while the herbs lend that bright, fresh note that stops the dish from feeling too heavy.
Side Dishes
This shakshuka shines on its own but can also be served alongside crusty bread for dipping, warm pita, or even a simple salad of cucumbers and tomatoes to add crunch and contrast. Any bread with a sturdy crust will sop up that luscious sauce in the most delightful way.
Creative Ways to Present
If you’re feeling adventurous, try serving this dish family-style right from the skillet, inviting everyone to scoop up their eggs and chickpeas straight from the pan. Alternatively, layer over toasted sourdough or even spoon the shakshuka over creamy polenta for an unexpected twist on presentation and texture.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which might be rare!), transfer the shakshuka to an airtight container and refrigerate. It will keep well for 3 to 4 days, giving you an easy and flavorful meal ready to enjoy.
Freezing
This dish can also be frozen, though eggs tend to change texture after freezing and thawing. For best results, freeze the tomato and chickpea sauce separately in a freezer-safe container for up to 2 months. When you’re ready, thaw it and add freshly cooked eggs for serving.
Reheating
Reheat leftovers gently on the stove over low heat, stirring occasionally to warm through without scrambling the eggs further. Adding a dash of water or broth can help loosen the sauce if it thickens too much in the fridge.
FAQs
Can I make this shakshuka vegetarian?
Absolutely! This Shakshuka with Chickpeas and Feta Recipe is already vegetarian-friendly. For a vegan version, you can omit the eggs and feta or replace them with tofu and plant-based cheese alternatives.
What if I don’t have chicken broth?
You can substitute vegetable broth or even water with a pinch of extra salt. Broth adds richness, but the spices and tomato base will still deliver plenty of flavor.
How do I know when the eggs are done?
Bake the eggs for about 8 minutes for runny yolks, or extend to 12 minutes for firmer yolks. Just keep an eye on them toward the end so you get the perfect consistency you love.
Can I use fresh tomatoes instead of canned?
Fresh tomatoes can work well, especially ripe ones, but be prepared to cook the sauce a bit longer to reduce excess liquid and concentrate the flavors.
What can I use instead of feta?
If you’re not a fan of feta, try goat cheese or even a mild ricotta for a creamy finish. Alternatively, a sprinkle of grated Parmesan adds a savory umami kick.
Final Thoughts
This Shakshuka with Chickpeas and Feta Recipe is a perfect blend of comfort, flavor, and nutrition that’s sure to brighten up your table any day of the week. Once you’ve made it, you’ll see why it’s a go-to for so many home cooks who love hearty, satisfying meals with a punch of flavor. Give it a try—I promise it will become one of your favorite dishes to prepare and share!
Print
Shakshuka with Chickpeas and Feta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: Middle Eastern, North African
Description
Shakshuka is a flavorful North African and Middle Eastern dish featuring eggs poached in a spicy tomato, pepper, and chickpea sauce. This hearty meal combines savory spices like smoked paprika and cumin with tender vegetables and rich tomato paste, baked to perfection with eggs that are soft and runny or fully set, depending on your preference. Garnished with feta cheese and fresh herbs, shakshuka makes a perfect brunch or dinner option that’s both comforting and nutritious.
Ingredients
Vegetables and Aromatics
- 2 tablespoons salted butter
- 1 medium onion, finely diced
- 1 red pepper, finely diced
- 2 cloves garlic, minced
Tomato Base and Legumes
- 1½ cups chicken broth
- 1 cup crushed tomatoes
- 6 tablespoons tomato paste
- 1 cup canned chickpeas, rinsed and drained
Spices and Seasoning
- 1½ teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt, plus more for the eggs
- Black pepper, to taste
Eggs and Garnish
- 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 finishing the eggs in the shakshuka sauce.
- Sauté the vegetables: In an oven-safe pan, melt the salted butter over medium heat. Add the finely diced onion and red pepper, cooking for 4-5 minutes until softened and fragrant.
- Add garlic: Stir in the minced garlic and cook for about 1 minute until its aroma develops, being careful not to burn it.
- Add liquids and spices: Pour in the chicken broth and crushed tomatoes, then stir in the smoked paprika and ground cumin. Mix everything well to combine the flavors.
- Simmer the sauce: Cook the mixture over medium heat for several minutes to allow the broth to reduce slightly, thickening the sauce.
- Add tomato paste and chickpeas: Stir in the tomato paste and drained chickpeas, seasoning with salt and pepper. Heat the sauce an additional 2-3 minutes to meld the flavors thoroughly.
- Prepare for baking: Remove the pan from heat. Create 5 small wells in the sauce using the back of a spoon. Carefully crack one egg into each well. Sprinkle salt and pepper over the eggs if desired.
- Bake the eggs: Place the pan in the preheated oven and bake for 8-12 minutes. Bake time depends on how runny or firm you prefer your egg yolks—less time for soft yolks, more time for firm.
- Garnish and serve: Once baked, remove the pan from the oven. Optionally sprinkle crumbled feta cheese and fresh cilantro or parsley on top before serving hot.
Notes
- Use an oven-safe skillet or pan to go directly from stovetop to oven.
- Adjust baking time for eggs according to your preference on doneness.
- For a vegan version, substitute eggs with tofu or poached mushrooms and use vegetable broth.
- The recipe can be made gluten-free by ensuring that canned ingredients do not contain gluten additives.
- Additional spices like cayenne or chili flakes can be added for more heat.
