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Eggplant, Chickpea, and Chard Shakshuka - a well-balanced vegetarian meal | TheRoastedRoot.net #breakfast #dinner #glutenfree #30minutemeals
Eggplant, Chickpea, and Chard Shakshuka
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Course: Main Course
Servings: 4 people
Author: Julia
For Serving:
  • 1/3 cup feta cheese crumbles see note*
  • 1/4 cup fresh parsley chopped
  • 4 slices bread of choice toasted
  1. Add the olive oil to a 10” to 12” cast iron skillet and heat to medium-high.

  2. Add the eggplant and cook, stirring occasionally, until egplant is golden-brown and begins to soften, about 5 to 8 minutes. Add the chopped chard leaves, cover, and cook until wilted, about 1 minute. Add the chickpeas and Shakshuka starter. Stir and bring to a full boil. 

  3. Dig 4 to 6 wells into the shakshuka mixture and crack eggs into the wells. Reduce heat to medium-low, cover, and cook until the egg whites have set up, about 10 to 15 minutes.

  4. Sprinkle with feta cheese and fresh parsley. Serve with toasted bread.

Recipe Notes

*I used goat milk feta cheese


**Follow this recipe for the shakshuka sauce