I am sure quite a few of you have already had this dish without knowing the name or where it originates from. Shakshouka is a Middle Eastern dish consisting of eggs, chickpeas, feta, and a few other ingredients making it a delicious breakfast, lunch, or dinner! To be honest, I first made this dish as a way to clean out my fridge and then discovered it is actually a vey famous meal. Ha! Try this one out guys, it is simple and flavorful.


  • 1/4 cups olive oil
  • I medium onion chopped
  • 4 garlic cloves
  • 2 jalapeños
  • 15 oz can chickpeas
  • 2 tsp paprika
  • 1 tsp cumin
  • 28 oz whole peeled tomatoes plus juices
  • Pinch of salt and pepper
  • 1 cup feta cheese
  • 8 eggs
  • 1 tsp parsley
  • t tbs cilantro

TIP: You can easily cut this recipe in half if you are making it for 2 people. That is what I usually do when I am just making it for myself and my boyfriend! This way you only need a small cast iron skillet like shown above. 


  1. Preheat oven to 425 degrees
  2. Begin heating olive oil in an oven proof (cast iron skillet)
  3. Add the chopped onion, garlic, and jalapeños
  4. Cook for about 6-8 minutes until onions start to soften
  5. Add chickpeas, paprika, cumin, and cook for 2 more minutes
  6. Add peeled tomatoes and their juices (chopped)
  7. Bring to a light boil and then reduce heat to medium low
  8. Simmer for about 15 minutes or until sauce begins to thicken slightly
  9. Season with salt and pepper
  10. Sprinkle feta evenly over the top of sauce
  11. Crack each egg over sauce making sure to spread out evenly
  12. Carefully transfer skillet to oven and bake for about 5-8 minutes or until the egg whites are set but the oaks are runny (eggs should look poached)
  13. Garnish with cilantro and parsley and serve immediately!

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