The finished recipe. Chickpea Shakshuka for TwoIngredients 1 to 6. 4 large, about 220 g Egg. One tin, drained (240 g) Chickpeas, tinned and drained (Drained weight. A 400 g tin drains to about 240 g.). One tin (400 g) Chopped tomatoes, tinned. 150 g Red pepper. 100 g Onion. 40 g FetaIngredients 7 to 12. 10 g Olive oil. 3 cloves, about 9 g Garlic. 1 tsp Ground cumin. 1 tsp Smoked paprika. A pinch Chilli flakes. A handful Fresh parsleyStep 1. Cook the sliced onion and pepper in the oil over a medium heat for ten minutes until soft, then add the garlic, cumin, paprika and chilli flakes for a minute.Step 2. Add the tomatoes and chickpeas with salt and simmer for ten minutes until the sauce is thick enough to hold a well.Step 3. Make four hollows, crack an egg into each, cover the pan and cook on a low heat for six to eight minutes until the whites are set and the yolks still move.Step 4. Crumble the feta over with the parsley.
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