Spinach and Chickpea Shakshuka with Feta

Chickpeas give a spiced tomato base body, spinach softens into it, and eggs cook gently under a lid for yolks ready to meet warm pita.

35 min

4 servings

Four soft eggs sit in tomato chickpea sauce with spinach, feta, parsley, and warm pita alongside.

Ingredients

2 tbsp extra-virgin olive oil

1 medium red onion, finely diced

3 garlic cloves, minced

1 tsp ground cumin

1 tsp smoked paprika

1/4 tsp crushed red pepper flakes

1 can (28 oz) crushed tomatoes

1 can (15 oz) chickpeas, drained and rinsed

3/4 tsp kosher salt

5 oz baby spinach

4 large eggs

2 oz feta cheese, crumbled

2 tbsp chopped fresh parsley

1 lemon

4 pita breads

Equipment

12-inch covered skillet · Chef's knife · Cutting board · Wooden spoon · Can opener · Microwave · Trivet

Keep the sauce thick

If a well fills with sauce before the white begins to set, simmer uncovered a little longer before adding the eggs.

Scoop while warm

Warm pita is sturdy enough to pick up chickpeas and soft yolk without breaking apart in the sauce.

Prep and soften

01. Dice the onion, mince garlic, chop parsley, crumble feta, and cut the lemon; drain and rinse chickpeas before heating the skillet.

02. Heat oil over medium and cook onion with 1/4 tsp salt for 5 minutes, stirring until soft but not browned; the softened onion keeps the sauce sweet.

Build the sauce

03. Stir in garlic, cumin, smoked paprika, and red pepper flakes for 30 seconds, just until fragrant so the garlic does not scorch.

04. Add tomatoes, chickpeas, and 1/2 tsp salt; simmer uncovered for 10 minutes, stirring occasionally until a spoon leaves a brief trail.

Wilt and set

05. Fold spinach in by handfuls and cook 2 minutes until dark green and collapsed; spoon-thick sauce will hold the egg wells.

06. Set 4 eggs into the sauce, cover, and cook on low for 6 to 8 minutes; remove the lid when whites are opaque and yolks still wobble. Warm wrapped pita in the microwave for 30 seconds during the covered cook.

Finish and serve

07. Turn off the heat, scatter over feta and parsley, and squeeze the remaining lemon half across the pan; residual heat softens the cheese.

08. Set the skillet on a trivet with warm pita and reserved lemon wedges for scooping, and serve while the yolks remain soft.