Chickpea Shakshuka

Ingredients

• 2 tbsp Extra-virgin olive oil
• 1 Yellow onion, diced
• 1 Red bell pepper, diced
• 4 cloves Garlic, sliced
• 2 tsp Ground cumin
• 1 ½ tsp Smoked paprika
• ¼ tsp Red pepper flakes
• 2 tbsp Tomato paste
• 1 can Crushed tomatoes, no salt added
• 1 can Chickpeas, canned no-salt-added, drained and rinsed
• ½ tsp Kosher salt
• 6 Eggs (large)
• 2 oz Feta cheese, crumbled (optional)
• ¼ cup Flat-leaf parsley, chopped
• 4 Whole wheat pita, warmed

Method

1. Heat oil over medium in a 12-inch skillet. Cook onion and pepper 8 minutes until soft and starting to color.
2. Add garlic, cumin, smoked paprika and pepper flakes; 45 seconds. Add tomato paste and fry it 60 seconds until darkened.
3. Add crushed tomatoes, chickpeas and salt. Simmer 8-10 minutes until thick enough that a spoon leaves a trail.
4. Make six wells with the back of a spoon and crack an egg into each. Season the eggs. Cover and cook 6-8 minutes — whites set, yolks still loose.
5. Scatter feta and parsley over the top. Bring the skillet to the table with warm pita and let everyone tear in.

Notes

✨ The restaurant touch

A spoonful of plain Greek yogurt swirled on top just before serving, and a hard squeeze of lemon.

🧒 For the kids

Kids who won't eat a runny yolk get theirs cooked 3 minutes longer, or scrambled into the sauce on their side of the pan.

🌿 From the garden

Late-summer peppers and tomatoes from the garden turn this into something else entirely.

🥡 Leftovers

The sauce base keeps 4 days without eggs. Reheat and poach fresh eggs to order.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.