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Spicy Shakshuka with Whipped Feta & Crispy Chickpeas
by Unknown
Prep: 10 minCook: 25 minTotal: 35 min4 servings0 forks
Smoky-spiced shakshuka with jammy baked eggs, billowy whipped feta, and crunchy roasted chickpeas — one skillet, endless crusty-bread dunking. A bold, cozy breakfast built for slow weekend mornings.
Ingredients
- 3 tablespoons Olive oil
- 1 Red bell pepper — diced
- 1 tablespoon Tomato paste
- 2 teaspoons Smoked paprika
- 1/2 teaspoon Red pepper flakes — plus more to finish
- 1 can (28 ounces) Crushed tomatoes
- 1/2 teaspoon Black pepper — freshly ground
- 4 ounces Feta cheese — crumbled
- Fresh parsley and cilantro — chopped, to finish
- Crusty bread or warm pita — for serving
- 1 Yellow onion — diced
- 3 cloves Garlic — minced
- 1 Jalapeño — seeded and minced (optional, for extra heat)
- 1 1/2 teaspoons Ground cumin
- 1/2 teaspoon Ground coriander
- 1 teaspoon Kosher salt — plus more to taste
- 4 to 6 Large eggs
- 2 tablespoons Greek yogurt
- 1 can (15 ounces) Chickpeas — drained, rinsed, and patted very dry
Instructions
- 1Heat the oven to 425°F. Toss the chickpeas with 1 tablespoon of the olive oil, 1/2 teaspoon of the smoked paprika, and 1/2 teaspoon salt; spread on a sheet pan and roast until deep golden and crisp, about 20 minutes, shaking the pan once halfway.
- 2Meanwhile, heat the remaining 2 tablespoons olive oil in a large ovenproof skillet over medium heat. Add the onion and bell pepper and cook, stirring, until softened, about 7 minutes.
- 3Stir in the garlic, jalapeño (if using), and tomato paste; cook 1 minute until fragrant. Add the remaining 1 1/2 teaspoons smoked paprika, cumin, coriander, and red pepper flakes; toast 30 seconds.
- 4Pour in the crushed tomatoes, add the salt and black pepper, and simmer 8 to 10 minutes, until thickened and rich. Taste and adjust salt.
- 5While the sauce simmers, blend the feta, Greek yogurt, and 1 tablespoon olive oil in a food processor until smooth and whipped. Set aside.
- 6Make 4 to 6 small wells in the sauce and crack an egg into each. Cover the skillet and cook over medium-low (or transfer to the 425°F oven) until the whites are just set but the yolks are still runny, about 5 to 7 minutes.
- 7Dollop the whipped feta over the shakshuka, scatter the crispy chickpeas on top, and finish with chopped parsley and cilantro plus a pinch of red pepper flakes. Serve straight from the skillet with crusty bread or warm pita.
Recipe Lineage
The family tree of this recipe — trace every fork back to the original.