Chickpea and Feta Shakshuka

Make chickpea and feta shakshuka, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
2 large, about 110 g Egg
300 g Chopped tomatoes, tinned
100 g Red pepper
60 g Onion
2 cloves, about 6 g Garlic
A teaspoon Ground cumin
A teaspoon Smoked paprika
100 g Chickpeas, tinned and drained (Drained weight. A 400 g tin drains to about 240 g.)
30 g Feta
5 g Olive oil
A handful Fresh parsley
To taste Salt
Ingredient notes on the recipe page.

METHOD
1. Soften the onion and pepper in the oil over a medium heat for eight minutes, then add the garlic, cumin and smoked paprika for a minute.
2. Add the tomatoes and chickpeas, season, and simmer for ten minutes until the sauce is thick enough to hold a hollow when you push a spoon through it.
3. Make two hollows, crack an egg into each, cover the pan and cook for five to six minutes, until the whites are set and the yolks still move.
4. Crumble the feta over and finish with parsley.

Contains milk and eggs.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/chickpea-feta-shakshuka

AI-generated images illustrating the recipe.

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