Vegetable Shakshuka with Chickpeas, Feta & Pickled Jalapeño

Vegetable Shakshuka

with Chickpeas, Feta & Pickled Jalapeño

40 MIN
8 SmartPoints®
2 Servings
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Vegetarian
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From the Test Kitchen

This spin on shakshuka—a beloved Middle Eastern dish of eggs cooked in a vibrant sauce of tomato, peppers, and onion—gets extra heartiness from a duo of potatoes and chickpeas. Toppings of pickled jalapeño and tangy, crumbly feta cheese perfectly cut through the richness of the sauce.

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

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  • Nutrition
    PER SERVING
  • Calories
    690 Cals (est.)
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fresh
ingredients
Vegetable Shakshuka with Chickpeas, Feta & Pickled Jalapeño
Title
time-saving
tips & techniques
Pickled Jalapeño Peppers
Chickpeas
Garlic
Yellow Onion
How To: Peel Garlic
Sweet Pepper
Crushed Tomatoes
Feta Cheese
Apple Cider Vinegar
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare & cook the potatoes:
1 Prepare & cook the potatoes:

Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Once the pot of water is boiling, add the diced potatoes and cook 11 to 13 minutes, or until slightly tender when pierced with a fork. Drain thoroughly. 

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the potatoes cook, 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 medium dice. Drain and rinse the chickpeas. Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling. 

Cook the vegetables:
3 Cook the vegetables:

In a medium pan (nonstick, if you have one), 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 diced sweet peppers. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Transfer to a bowl. Wipe out the pan. 

Start the shakshuka:
4 Start the shakshuka:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the cooked potatoes in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned on all sides. Add the chickpeas and spice blend; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined. Add the cooked vegetables, tomatoes, vinegar, and 1/2 cup of water; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until combined. 

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

Using a spoon, create two shallow wells in the center of the shakshuka. Crack an egg into each well. Cover the pan with foil. Cook on medium-high 6 to 8 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 topped with the cheese (crumbling before adding) and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Enjoy! 

Tips from Home Chefs

Vegetable Shakshuka

Prepare & cook the potatoes:
1 Prepare & cook the potatoes:

Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Once the pot of water is boiling, add the diced potatoes and cook 11 to 13 minutes, or until slightly tender when pierced with a fork. Drain thoroughly. 

2 Prepare the remaining ingredients:

While the potatoes cook, 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 medium dice. Drain and rinse the chickpeas. Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling. 

Prepare the remaining ingredients:
Cook the vegetables:
3 Cook the vegetables:

In a medium pan (nonstick, if you have one), 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 diced sweet peppers. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Transfer to a bowl. Wipe out the pan. 

4 Start the shakshuka:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the cooked potatoes in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned on all sides. Add the chickpeas and spice blend; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined. Add the cooked vegetables, tomatoes, vinegar, and 1/2 cup of water; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until combined. 

Start the shakshuka:
Finish the shakshuka & serve your dish:
5 Finish the shakshuka & serve your dish:

Using a spoon, create two shallow wells in the center of the shakshuka. Crack an egg into each well. Cover the pan with foil. Cook on medium-high 6 to 8 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 topped with the cheese (crumbling before adding) and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Enjoy! 

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