The finished recipe. Chickpea and Feta ShakshukaIngredients 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 cuminIngredients 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 SaltStep 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 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 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 4. Crumble the feta over and finish with parsley.
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