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Dinner recipe · from the recipe book

Skillet Shakshuka with Chickpeas and Feta

Eggs gently poached in a smoky, cumin-spiced tomato and pepper sauce with tender chickpeas, salty feta and fresh parsley, served with warm pita for scooping.

Skillet Shakshuka with Chickpeas and Feta

Ingredients

  • 8 large400 gEggs
  • 1½ tbsp20 gOlive oil
  • 1½ medium160 gYellow oniondiced
  • 2 medium240 gRed bell pepperdiced
  • 4 cloves12 gGarlicminced
  • 2 tbsp30 gTomato paste
  • 2 tsp4 gGround cumin
  • 1¾ tsp4 gPaprika (sweet or smoked)
  • ½ tsp1 gCrushed red pepper
  • 1¾ lb800 gDiced tomatoes, canned
  • 1 can, drained254 gChickpeas, canned, drained and rinsed
  • 3 cups loosely packed90 gBaby spinach
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • ⅓ cup crumbled60 gFeta cheesecrumbled
  • ¼ cup chopped15 gFresh parsleychopped
  • 4 large pitas256 gWhole-wheat pitawarmed and cut into wedges

Steps

  1. Heat the olive oil in a large, deep skillet over medium heat. Add the onion and bell pepper and cook, stirring, until soft, about 8 minutes.
  2. Stir in the garlic, tomato paste, cumin, paprika and red pepper flakes and cook for 1 minute until fragrant.
  3. Add the tomatoes, chickpeas, salt and black pepper. Simmer, stirring now and then, until slightly thickened, about 10 minutes.
  4. Stir in the spinach until wilted.
  5. Make 8 wells in the sauce with a spoon and crack an egg into each. Cover and cook over medium-low heat until the whites are set and the yolks are cooked to your liking, 6 to 8 minutes; for fully cooked eggs, cook until whites and yolks are firm and reach 160°F (71°C).
  6. Scatter the feta and parsley over the top and serve from the skillet with the warm pita wedges.

Contains: Milk, Egg, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 19, 2026.

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