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  • Writer's pictureMeagan Currell

shakshuka with feta and pesto

Could you even imagine a more perfect meal? I simply cannot. It’s a one pan dish (wish we love) and uses bread to dip (which we also love).

I added a twist on a classic shakshuka recipe by adding jalapeño for a kick, mashed chickpeas for extra protein, and dollops of pesto.

It’s balanced and full of protein and veggies!


1 tbsp minced garlic

1 tbsp olive oil

1/2 diced sweet yellow onion

1 small green bell pepper

1/3 can chickpeas (or about 5 oz)

1 large can (28 oz) diced tomato

1/4 cup feta

4 tbsp pesto

1 tbsp parmesan

1 tbsp fresh parsley

4 eggs

1 baguette

recipe (makes 4 servings)

  1. to a large pan over medium heat add olive oil, garlic, onion, and green bell pepper

  2. cook for 5-8 mins until fragrant, then add can of diced tomatoes

  3. let simmer for 10-12 mins

  4. loosely mash chickpeas and add them to pan

  5. make 4 divets in the sauce and crack 1 egg in each

  6. sprinkle feta over pan and add dollops of pesto

  7. cover pan to cook until egg whites are mostly cooked and yolk is runny (crucial for dipping!)

  8. slice baguette into 1” thick pieces, and toast until crisp

  9. sprinkle shakshuka with parmesan and parsley, dip with bread and enjoy!

prep time: 30 mins

nutrition per serving: 400 calories, 17g protein, 29g carbohydrate, 20g fat, 7g fiber.

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