HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCozy Chickpea And Egg Skillet
Cozy Chickpea and Egg Skillet

Cozy Chickpea and Egg Skillet

with Shakshuka Spices and Feta Cheese

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This tomato-y chickpea and egg bake, which is inspired by North African shakshuka, is one of those versatile dishes that feels like a meal of champions. The ingredients are simmered until they’re sultry, stewy, and saucy, then the eggs are plopped in and cooked using the warmth and steam from the whole mixture. On the side, you’ve got toasty baguette slices, which are perfect for scooping up all that amazingness with your hands.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Yellow Onion

2 clove


¼ ounce


1 unit


1 tablespoon

Shakshuka Spice Blend

1 unit

Crushed Tomatoes

1 teaspoon

Chili Flakes

2 unit



½ unit

Feta Cheese


1 unit

Demi Baguette

(ContainsSoy, Wheat)

Not included in your delivery

2 teaspoon

Olive Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2761 kJ
Calories660 kcal
Fat22 g
Saturated Fat6 g
Carbohydrate78 g
Sugar12 g
Dietary Fiber19 g
Protein34 g
Cholesterol200 mg
Sodium1170 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Preheat oven to 425 degrees. Halve, peel, and finely chop onion. Mince or grate garlic. Finely chop parsley. Drain and rinse chickpeas.


Heat a drizzle of olive oil in a medium pan over medium heat (use an ovenproof pan if you have one). Add onion and garlic. Cook, tossing, until soft, 4-5 minutes. Stir in shakshuka spice blend and cook until fragrant, about 30 seconds. Add chickpeas and tomatoes. Stir to combine. Season with salt and pepper.


Stir 1 cup water into pan. Bring to a simmer and let bubble until thickened, 5-6 minutes. Stir in half the parsley and a pinch of chili flakes (to taste). Season with salt and pepper.


Make two small wells in tomato mixture. Carefully crack an egg into each. Sprinkle salt, pepper, and feta cheese over everything. Transfer to oven and bake until eggs reach desired doneness, 5-7 minutes. TIP: If your pan isn’t ovenproof, continue cooking on stove, covered, until eggs reach desired doneness, 5-7 minutes.


Meanwhile, cut baguette into slices and place on a baking sheet. Sprinkle with a drizzle of olive oil, then season with salt and pepper. Toast in oven until golden, 3-5 minutes.


Sprinkle remaining parsley over pan, along with any remaining chili flakes (to taste). Divide between bowls and serve with toasts for dipping.