Name: High-Protein Shakshuka Egg & Feta Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 bowls
Ingredients: 2 tablespoons (30 ml) olive oil; 1 medium yellow onion, diced; 1 red bell pepper, diced; 3 cloves garlic, finely minced; 1 1/2 teaspoons (8 ml) ground cumin; 1 teaspoon (5 ml) sweet paprika; 1/4 teaspoon (1.3 ml) red pepper flakes; 1 28-oz (800 g) can crushed tomatoes; 1 15-oz (425 g) can chickpeas, drained and rinsed; 3/4 teaspoon (4 ml) kosher salt; 8 large eggs; 1/3 cup (80 ml) feta, crumbled; 2 tablespoons (30 ml) fresh cilantro, chopped

High-Protein Shakshuka Egg & Feta Bowl

Eggs poached in spiced tomato-pepper sauce with chickpeas, feta and cilantro.

By the Bowlyra kitchen Updated November 11, 2026

Prep

10 min

Cook

30 min

Total

40 min

Makes

4 bowls

Shakshuka, a North African and Middle Eastern dish, poaches eggs in a peppery tomato sauce. Adding chickpeas to the sauce turns it into a more filling, high-protein meal. Serve with bread or as is.

Why this recipe works

Simmering the sauce before adding eggs thickens it enough to hold them in place. The lid traps steam to set the tops of the whites.

Ingredient notes

Cook the yolks firm for higher-risk groups.

Common mistakes

Sauce too thin, so eggs spread.
Uncovered pan, leaving whites raw on top.

What to serve with it

Warm pita or crusty bread.

Meal prep

The sauce keeps 4 days; poach eggs fresh.

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Cooking tips

Crack each egg into a small cup first, then slide it into the well. Check the whites at 6 minutes.

Swaps and variations

Use goat cheese instead of feta. Add spinach to the sauce.

Storing and reheating

Refrigerate sauce within 2 hours for up to 4 days. Eggs best fresh.

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