Stovetop, Frying pan
Peel & finely slice the onion.
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.
Rinse & drain the chickpeas. Add the chickpeas to the pan. Season with salt & pepper. Cook, stirring for 3 min.
Add the tomato purée or crushed tomatoes. Stir to combine.
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.
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!
Average estimated amount for one serving
On average, one serving of the recipe "Chickpea & Feta Shakshouka" contains 510 Energy, 25 g of Fat, 36 g of Carbohydrates, 28 g of Protein, 9 g of Fiber.