Chickpea & Feta Shakshouka

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Eggs poached in a flavorful chickpea & feta tomato sauce. Superb!

Camille C.
Camille C.

5 minutes

Prep time

11 minutes

Cook time

486 cal.

Per serving


Stovetop, Frying pan


Onion (red)

Step 1

Peel & finely slice the onion.

Onion (red)

Step 2

Heat a drizzle of olive oil in a pan over medium heat. Add the onion (reserve a few slices for garnish). Add a pinch of salt. Cook, stirring for 1-2 min.

Chickpeas (canned)

Step 3

Rinse & drain the chickpeas. Add the chickpeas to the pan. Season with salt & pepper. Cook, stirring for 3 min.

Tomato purée

Step 4

Add the tomato purée or crushed tomatoes. Stir to combine.


Step 5

Using a wooden spoon, make little wells in the sauce for the eggs. Crack the eggs into the wells. Cook for 1 min over medium heat. Then reduce the heat to medium-low & cover. Cook for 3-5 min, or until the eggs are cooked to your liking.

Feta cheese (block)
Onion (red)
Basil (fresh)

Step 6

Remove from the heat. Add the crumbled feta. Season with salt & pepper. Top with torn basil leaves & the reserved raw red onion (optional). Dip bread into your saucy eggs & enjoy!

Nutrition facts

View nutritional information

Energy486 cal.
Fat25 g
Carbohydrates32 g
Protein27 g
Fiber8 g

Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.

On average, one serving of the recipe "Chickpea & Feta Shakshouka" contains 486 Energy, 25 g of Fat, 32 g of Carbohydrates, 27 g of Protein, 8 g of Fiber.

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Chickpea & Feta Shakshouka
Very easy