Thursday · Breakfast

Shakshuka with Feta & Chickpeas

Ingredients

• 1 can (28 oz) crushed tomatoes
• 1 onion, diced · 1 bell pepper, diced · 3 garlic cloves, minced
• 1 tsp cumin · 1 tsp paprika · pinch of red pepper flakes
• 1 can chickpeas, drained
• 4 eggs · ¼ cup crumbled feta
• Crusty bread, to serve

Steps

1. Sauté onion and pepper in olive oil 5 min; add garlic and spices, cook 1 min.
2. Pour in tomatoes and chickpeas; simmer 8–10 min until thickened.
3. Make 4 wells, crack an egg into each, cover and cook 5–7 min until whites set.
4. Scatter feta on top and serve with bread for scooping.

▶Watch it made

Recipe inspiration: summer shakshuka reel (zucchini, tomatoes, chickpeas, poached eggs, feta)