Smoky Chickpea & Pepper Shakshuka with Feta & Mint

Smoky Chickpea & Pepper Shakshuka

with Feta & Mint

Group Created with Sketch. 30 min 11 SmartPoints®
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 660 Cals/serving
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This shakshuka—a dish of eggs baked in a rustic sauce of tomato, peppers, and onion—gets extra heartiness from plump chickpeas. Harissa paste gives the sauce its characteristically bold, smoky flavor, while the classic Middle Eastern spices of za’atar give our side of toasted pita wedges an irresistibly herbaceous lift.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

Get Cooking
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Halve, peel, and medium dice the onion. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the sweet peppers; remove the cores, then thinly slice into rings. Drain and rinse the chickpeas. Place the tomatoes in a bowl; gently break apart with your hands. Roughly chop the roasted peppers. Pick the mint leaves off the stems. 

Make the za’atar oil:
2 Make the za’atar oil:

In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add half the za’atar. Cook, stirring frequently, 1 to 2 minutes, or until fragrant. Transfer to a bowl. Rinse and wipe out the pan. 

Cook the vegetables:
3 Cook the vegetables:

In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the diced onion and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add the sliced sweet peppers. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. 

Start the shakshuka:
4 Start the shakshuka:

Add the harissa paste and chickpeas to the pan. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Add the tomatoes (carefully, as the liquid may splatter) and chopped roasted peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly thickened. Turn off the heat.

Make the pita wedges:
5 Make the pita wedges:

Heat a separate dry, medium pan (nonstick, if you have one) on medium-high until hot. Working one at a time, add the pitas. Cook 1 to 2 minutes per side, or until heated through and pliable. Carefully transfer to a work surface and brush or drizzle with the za’atar oil. Cut into equal-sized wedges. 

Finish the shakshuka & serve your dish:
6 Finish the shakshuka & serve your dish:

Using a spoon, create 2 shallow wells in the center of the shakshuka. Carefully crack an egg into each well. Cover the pan with foil and cook 4 to 5 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Serve the finished shakshuka garnished with the cheese (crumbling before adding), mint leaves (tearing just before adding), and remaining za’atar. Serve with the pita wedges on the side. Enjoy! 

Tips from Home Chefs

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Get This Recipe Delivered
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Halve, peel, and medium dice the onion. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the sweet peppers; remove the cores, then thinly slice into rings. Drain and rinse the chickpeas. Place the tomatoes in a bowl; gently break apart with your hands. Roughly chop the roasted peppers. Pick the mint leaves off the stems. 

2 Make the za’atar oil:

In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add half the za’atar. Cook, stirring frequently, 1 to 2 minutes, or until fragrant. Transfer to a bowl. Rinse and wipe out the pan. 

Make the za’atar oil:
Cook the vegetables:
3 Cook the vegetables:

In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the diced onion and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add the sliced sweet peppers. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. 

4 Start the shakshuka:

Add the harissa paste and chickpeas to the pan. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Add the tomatoes (carefully, as the liquid may splatter) and chopped roasted peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly thickened. Turn off the heat.

Start the shakshuka:
Make the pita wedges:
5 Make the pita wedges:

Heat a separate dry, medium pan (nonstick, if you have one) on medium-high until hot. Working one at a time, add the pitas. Cook 1 to 2 minutes per side, or until heated through and pliable. Carefully transfer to a work surface and brush or drizzle with the za’atar oil. Cut into equal-sized wedges. 

6 Finish the shakshuka & serve your dish:

Using a spoon, create 2 shallow wells in the center of the shakshuka. Carefully crack an egg into each well. Cover the pan with foil and cook 4 to 5 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Serve the finished shakshuka garnished with the cheese (crumbling before adding), mint leaves (tearing just before adding), and remaining za’atar. Serve with the pita wedges on the side. Enjoy! 

Finish the shakshuka & serve your dish: