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egyptian

Shakshuka with Feta and Chickpeas

This simmered dish pairs cooked chickpeas, drained with feta cheese, crumbled, onion, finely chopped and garlic, minced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Breakfast
Easy
Balanced High satiety Heart friendly Vegetarian Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

35 g Protein
55 g Carbohydrates
35 g Fat
15 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 10g olive oil 88 kcal
  • 58g onion, finely chopped 23 kcal
  • 5g garlic, minced 7 kcal
  • 183g crushed tomatoes 59 kcal
  • 117g cooked chickpeas, drained 192 kcal
  • 83g eggs 119 kcal
  • 37g feta cheese, crumbled 149 kcal
  • 8g lemon juice 2 kcal
  • 2g ground cumin 8 kcal
  • 2g salt 0 kcal
  • 1g black pepper 2 kcal

Cooking instructions

  1. olive oil
    Heat olive oil in a small skillet over medium heat.
  2. oniongarlicground cumin
    Add onion and cook 3 minutes until softened. Stir in garlic and cumin for 30 seconds.
  3. crushed tomatoessaltblack pepper
    Add crushed tomatoes, salt, and black pepper. Simmer 6-8 minutes until thickened.
  4. cooked chickpeas
    Stir in chickpeas and warm through for 2 minutes.
  5. eggs
    Make two wells in the sauce, crack in eggs, cover, and cook 4-6 minutes until whites set.
  6. feta cheeselemon juice
    Crumble feta over the top and finish with lemon juice. Serve hot.

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