Quick Chickpea Shakshuka with Potatoes
This chickpea shakshuka uses frozen potatoes and premade marinara, so there’s no chopping and minimal cleanup. A quick, flavorful meal that’s ready in about 20 minutes.
Servings 3
Calories 402kcal
Ingredients
- 16 oz frozen diced potatoes
- 1 tablespoon avocado oil
- 2 tablespoons tomato paste
- 1 can chickpeas drained and well rinsed
- 1 tablespoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 24 oz marinara sauce of choice
- 6 eggs
- ¼ cup feta cheese
- 2 tablespoons flat leaf parsley
- ½ teaspoon crushed red pepper flakes optional
Instructions
- Preheat a large (10-12 inch) skillet over medium heat for 2 minutes.
- Spray with avocado oil and add frozen potatoes. Cook for 4-5 minutes, adding about 1 tablespoon of oil to the potatoes.16 oz frozen diced potatoes, 1 tablespoon avocado oil
- Add tomato paste and cook for 1 minute.2 tablespoons tomato paste
- Add chickpeas, paprika, cumin, garlic powder and salt. Stir well.1 can chickpeas, 1 tablespoon smoked paprika, 1 teaspoon cumin, 1 teaspoon garlic powder, 1 teaspoon salt
- Add the jar of marinara, stir well. Let the marinara come up to a simmer.24 oz marinara sauce of choice
- Make wells for the eggs using the back of a spoon.
- Crack eggs into wells. Put the lid on and cook for 5-7 minutes until eggs are cooked to your liking.6 eggs
- Crumble feta over eggs and sprinkle with chopped parsley. Add optional crushed red pepper flakes as well.¼ cup feta cheese, 2 tablespoons flat leaf parsley, ½ teaspoon crushed red pepper flakes
- Serve with crusty bread or salad for a simple meal.
Notes
- Grease the skillet for the potatoes. Lightly spray or drizzle avocado oil before adding the potatoes, then add a little more as they cook. This prevents sticking without creating hot-oil splatters.
- Rinse the chickpeas well. Draining and rinsing removes the liquid they’re stored in, which can cause digestive discomfort and helps the chickpeas sauté better.
- Let the marinara come to a simmer. Add the eggs only once the sauce is bubbling gently. This helps the whites set quickly while keeping the yolks soft.
- If you are worried about cracking eggs right into the pan, crack them into a small ramekin first so it's easier to catch shells.
- Make small wells for the eggs. Use the back of a spoon to create spaces for each egg so they stay in place and cook evenly. This helps the eggs have somewhere to go and they stay in one place.
- Cover the skillet tightly. A tight-fitting lid helps steam the eggs so the whites cook through without overcooking the yolks.
- Check the eggs early. Every stove is different. Start checking around 5 minutes so you can stop cooking as soon as the whites turn opaque.
- Add feta right after cooking. Sprinkle some feta on the hot skillet so it softens slightly and blends into the sauce.
Nutrition
Calories: 402kcal | Carbohydrates: 45g | Protein: 20g | Fat: 18g | Fiber: 7g | Sugar: 10g
