Lunch

Chickpea and Feta Shakshuka

Name: Chickpea and Feta Shakshuka
Prep time: 25 min
Total time: 25 min
Yield: 1 serving
Ingredients: 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; 30 g Feta; 5 g Olive oil; A handful Fresh parsley; To taste Salt

Two eggs poached in a cumin and pepper tomato sauce with chickpeas stirred through and feta crumbled over. Eaten from the pan. 31 g of protein for 527 kcal.

Calories: 527kcal
Protein: 31g
Fat: 26g
Carbs: 42g

Per serving, makes 1. 25 minutes of work. Published 8 September 2026.

Allergens

Milk
Eggs

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Chickpea and Feta Shakshuka, plated and ready to serve. — The finished recipe. Chickpea and Feta Shakshuka

Ingredients 1 to 6 for chickpea and feta shakshuka arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 12 for chickpea and feta shakshuka arranged separately on a dark worktop. — Ingredients 7 to 12. 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

Chickpea and Feta Shakshuka, preparation step 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. — Step 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.

Chickpea and Feta Shakshuka, preparation step 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. — Step 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.

Chickpea and Feta Shakshuka, preparation step 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. — Step 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.

The finished chickpea and feta shakshuka. — Step 4. Crumble the feta over and finish with parsley.

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Ingredients

Egg2 large, about 110 g
Chopped tomatoes, tinned300 g
Red pepper100 g
Onion60 g
Garlic2 cloves, about 6 g
Ground cuminA teaspoon
Smoked paprikaA teaspoon
Chickpeas, tinned and drained100 g
Drained weight. A 400 g tin drains to about 240 g.
Feta30 g
Olive oil5 g
Fresh parsleyA handful
SaltTo taste

Method

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.
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.
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.
Crumble the feta over and finish with parsley.

Worth knowing

Chickpeas turn a breakfast dish into a lunch: they add about 7 g of protein and enough bulk that it does not need bread.
The lid is what cooks the top of the whites. Without it the yolks are hard before the whites are done.

Other lunch recipes that share ingredients with this one, or every lunch between 450 and 600 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.