The Dinner Planner

Shakshuka with Chickpeas and Garlic Spinach

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Servings 4



  • 2 tbsp olive oil
  • 1 onion – finely diced
  • 3 garlic cloves – crushed
  • 1 red capsicum – diced
  • 1 yellow capsicum – diced
  • 2 tsp smoked paprika
  • 1 tsp cumin
  • ¼ tsp chilli powder
  • 2 400 gram tinned tomatoes
  • 1 400 gram tinned chickpeas
  • 1 tsp sugar
  • 4 eggs
  • 40 grams feta
  • 1 lemon

Garlic Spinach

  • 1 bunch spinach – rinsed and chopped in half
  • 1 garlic cloves – crushed
  • 1 tsp olive oil


  • Heat olive oil in a deep large frypan with lid on medium heat. Add onion and capsicum and cook, stirring occasionally for 5 minutes. Add garlic and spices and cook for a further minute.
  • Stir through tomatoes and chickpeas and sugar. Season with salt and pepper and bring the sauce to a simmer and cook for 10 minutes.
  • Using a large spoon, make small wells in the sauce and crack the eggs into each well. Sprinkle the feta over the top of the tomato mixture. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.
  • While the eggs are cooking, heat 1 tsp olive oil in a medium sized pan. Add the spinach and cook until wilted for 2-3 minutes. Season with salt.
  • To serve, garnish shakshuka with lemon zest and parsley.

Tips and Variations

Delicious served with crusty bread to mop up the sauce. 

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