One-pan Chickpea Shakshuka with Harissa and Feta
A one-pan chickpea shakshuka with harissa-spiced tomatoes, tender chickpeas, gently cooked eggs and a finishing sprinkle of feta and fresh herbs.
Servings: 4
Calories: 257kcal
Equipment
- skillet or frying pan with a lid
Ingredients
- 1 tablespoon olive oil
- 1 small red onion diced
- 1 red bell pepper diced
- 2 garlic cloves minced
- 30 grams harissa paste 2 tablespoons
- ½ teaspoon ground cumin
- 400 grams canned chopped tomatoes 14 ounces; one standard can, with juices
- 240 grams canned chickpeas 8½ ounces; from one standard 400-gram / 14-ounce can, drained and rinsed
- ¾ teaspoon Morton kosher salt or ½ teaspoon fine table salt, plus more to taste
- ¼ teaspoon freshly ground black pepper plus more to taste
- 4 large eggs
- 40 grams feta cheese 1½ ounces, crumbled
- 2 tablespoons fresh parsley or cilantro coriander, chopped
- 1 tablespoon fresh lemon juice
To serve
- Sourdough bread optional; not included in nutrition
Instructions
- Heat the olive oil in a 10-inch (25 cm) skillet over medium heat. Add the onion and red pepper. Cook for 5–6 minutes, stirring occasionally, until softened.
- Stir in the garlic, harissa paste and cumin and cook for 1 minute, until fragrant.
- Add the chopped tomatoes, chickpeas, salt and pepper. Simmer uncovered over medium-low heat for 8–10 minutes, stirring occasionally, until the sauce is thick but still spoonable. Taste and add more seasoning if needed.
- Make four wells in the sauce and crack an egg into each. Cover and cook over low heat for 5–8 minutes, until the whites are set and the yolks are cooked to your preference.
- Remove from the heat. Sprinkle over the feta and herbs and finish with the lemon juice. Serve with sourdough if desired.
Notes
This recipe makes 4 smaller servings (1 egg per person), or 2 generous servings (2 eggs per person).
I recommend serving it with some crusty sourdough or your favorite toasted whole wheat bread to make it a more balanced meal.
Storage: Store in the fridge for up to 4 days. Freeze for 3 months, ideally without the eggs for the best texture as eggs can go rubbery when defrosted and reheated.
Nutrition analysis: Based on four servings; sourdough bread excluded. Ingredient brands may affect the result.
Nutrition
Calories: 257kcal | Carbohydrates: 23g | Protein: 13.5g | Fat: 12.9g | Saturated Fat: 3.3g | Cholesterol: 170mg | Sodium: 732mg | Fiber: 5.5g | Sugar: 7.9g
