Poached Eggs in Tomato Sauce With Chickpeas and Feta

Excellent shakshuka, better than what I've had in restaurants. I didnt have jalapenos on had so I substituted with half a bell pepper. Excellent.

• Neha

• Washington DC

• 6/6/2022

I absolutely love this dish and have shared it with friends and family! I have made it my own by adding mushrooms, peppers and cooking the eggs separately, as I can't eat it that fast. This way I get a couple extra days. I also eat with tortilla chips or just with the egg.

• LDiamond18

• Ontario, Canada

• 1/3/2021

yummy! I switched it up a bit.. added some harissa paste and mushrooms, ginger & a bit of dill. Skipped the spinach and topped with arugula after cooking.

• Kburke1202

• Colorado

• 9/5/2020

Liked the addition of chickpeas to the dish, and the feta brought the needed salty punch. A great vegetarian entree.

• Anonymous

• Palo Alto, California

• 8/7/2020

poorly written recipe, not clear.

• a.paul1268

• 5/4/2019

Awesome! So hearty, filling and tasty!!

• rosski

• Seattle, WA

• 4/24/2019

I agree with the other reviews. Easy to make and delicious. I like that it's easy to make substitutions to this recipe and it still turns out great. I only had black beans, dry basil, red pepper flakes and ancho chili paper. I added these in and it turned out fine. At some point I'll try the original recipe, but still 4 forks with substitutions.

• nordic_j

• 11/22/2018

Our family meal rotation is pretty recognizable to most Americans, but about every 4 months, we have too many eggs in the fridge and feel a culinary rut. BOOM! Perfect recipe storm. Our family has been making this dish for about 5 years and we don't see taking it out of rotation. Highest recommendation.

• organicsoygod

• Connecticut

• 2/26/2018

Sounds delicious and I will try it. You mean it serves 4 to 6 people, right? Not 46

• cookforguests

• Austria

• 10/25/2016

Wonderful tasting recipe. Very simple and quick to make. I didn't have the Hungarian sweet paprika and so I took a guess and added 3 tsp sugar to the aromatics and used regular paprika. I also used pickled jalapeños since I didn't have fresh. I poached my eggs for 7 minutes, but found them a bit too soft even after they sat in the liquid for at least 10 min after taking them out. (I like mine on the harder side; for my husband who likes runnier eggs, it was perfect). Great with or without pita bread, though having it was good for sopping. Thank you for sharing the recipe -- this one is a keeper.

• lilypetals

• 4/12/2016

Excellent. This recipe was great. As a beginner, I do have one question, however. According to the directions, one adds the garlic, onion and pepper, and cooks for 8 minutes. For me, it all started turning brown around the 4 minute mark. Should it have? I still let it cook another 2 minutes. The recipe turned out great, but I ask because I have always heard garlic turns bitter when it burns. Feedback appreciated.

• CarlinMA

• Boston, MA

• 4/11/2016

This was surprisingly good and healthy. Took very little time to make and was satisfying but not over-filling. It will be on my dinner schedule often.

• marilynburrows

• Laguna Niguel, CA

• 4/11/2016

Excellent! All things could be substituted to your own liking. Just be sure to taste the tomato sauce before you add the egg(s.) I made this in a single serving cast iron pan with mozzarella cheese. Simple and delicious.

• Anonymous

• East Coast

• 4/11/2016

Excellent recipe and very easy. I had a little extra sauce and saved it for a day. It was even better the next morning after the flavors had really settled in. Next time I will do ahead a day or two and add the cheese and eggs the day of serving it.

• msmelda

• Beijing, China

• 4/10/2016

配方是46岁,说它可能意味着4 to 6. I believe that's the same problem the person who cooked it 58 minutes encountered; it should be 5 to 8 minutes.

• Anonymous

• Colorado cook

• 3/15/2016