Spicy Shakshuka

Spicy Shakshuka

with Chickpeas, Feta Cheese, and Chili Flakes

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Shakshuka is the ultimate eggs-for-dinner meal. In this Israeli staple, eggs are poached directly in the protein-packed sauce but not cooked all the way through. After all, you need some runny yolk to dip that toast into!


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

Preparation Time30 minutes
Cooking difficultyLevel 2
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit



1 box


1 box

Crushed Tomatoes

1 tablespoon

Shakshuka Spice Blend

1 teaspoon

Chili Flakes

¼ ounce


2 clove


¼ cup

Feta Cheese


1 unit

Demi Baguette


1 unit

Yellow Onion

Not included in your delivery

2 teaspoon

Olive Oil





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2502.032 kJ
Calories598 kcal
Fat19 g
Saturated Fat4 g
Carbohydrate75 g
Sugar12 g
Dietary Fiber18 g
Protein30 g
Cholesterol194 mg
Sodium961 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
Large Pan
Baking Sheet
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Preheat the oven to 425 degrees. Halve, peel, and finely chop the onion. Mince or grate the garlic. Finely chop the parsley. Drain the chickpeas.

Start the shakshuka
Start the shakshuka

Heat a drizzle of olive oil in a medium pan over medium heat. Add the onions and garlic. Cook, tossing, for 4-5 minutes, until very soft. Add the shakshuka spice blend. Cook 30 seconds, until fragrant. Add the chickpeas and tomatoes, and stir to combine. Season generously with salt and pepper.


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

Poach the eggs
Poach the eggs

Make two small wells in the sauce, and carefully crack the eggs into them. Sprinkle each with salt, pepper, and the feta cheese. Transfer to the oven for 5-7 minutes, until egg whites are set but yolks are still runny. If you don’t have an oven safe pan, cover and cook on stove 5-7 minutes. TIP: We like ours runny, but cook as long as you prefer.


Make the toasts: Meanwhile, slice the baguette and place slices onto a baking sheet. Drizzle with olive oil, then season with salt and pepper. Place in the oven to toast about 5 minutes.


Serve: Sprinkle the spicy shakshuka with the remaining parsley and as many remaining chili flakes as you like. Serve with the toasts and enjoy!