Shakshuka is a North African dish of eggs cooked in a warmly spiced tomato sauce, with versions found across the region and the wider Middle East. This chickpea version adds tender legumes to the pepper-and-tomato base for a substantial one-pan meal, served straight from the skillet with bread for scooping.
Ingredients
Use a large, lidded skillet, about 10 to 12 inches (25 to 30 cm) wide. The chickpeas are added after the tomato sauce has simmered so they warm through without breaking down. Measurements for canned chickpeas include the can’s original weight; drain and rinse them before measuring the portion that goes into the pan.
- 2 tablespoons (30 ml) olive oil
- 1 medium yellow onion, diced, about 1 cup (150 g)
- 1 medium red bell pepper, diced, about 1 cup (150 g)
- 3 garlic cloves, finely chopped, about 1 tablespoon (9 g)
- 1 teaspoon (2 g) ground cumin
- 1 teaspoon (2 g) sweet paprika
- ½ teaspoon (1 g) ground coriander
- ⅛ teaspoon (about 0.3 g) cayenne pepper, or up to ¼ teaspoon (about 0.6 g) for more heat
- 1 can crushed tomatoes, 28 ounces (794 g)
- ⅓ cup (80 ml) water
- ¾ teaspoon (4 g) fine salt, plus more to taste
- ¼ teaspoon (0.5 g) black pepper
- 1 can chickpeas, 15 ounces (425 g), drained and rinsed, about 1½ cups (240 g) drained
- 4 large eggs, about 200 g without shells
- ¼ cup (10 g) chopped parsley or cilantro, for serving
- ⅓ cup (50 g) crumbled feta, optional
- 1 lemon, cut into wedges, for serving
- Optional: 1 tablespoon (15 g) harissa for a deeper chile flavor; use less cayenne if adding it
Instructions
- Prepare the ingredients. Dice the onion and bell pepper, chop the garlic, rinse and drain the chickpeas, and measure the spices. Having these ready before heating the pan makes it easy to add each ingredient promptly and keeps the garlic from sitting in hot oil too long. Allow about 15 minutes for this prep.
- Soften the onion and pepper. Set a large skillet over medium heat and add the olive oil. When it shimmers, stir in the onion and bell pepper. Cook for 5 minutes, stirring occasionally, until the onion begins to look translucent and the pepper starts to soften. If the pan seems dry or the vegetables catch, lower the heat rather than letting them brown heavily.
- Bloom the spices. Add the garlic, cumin, paprika, coriander, cayenne, salt, and black pepper. Stir for about 1 minute, just until the garlic smells fragrant. Keep the mixture moving; garlic can turn bitter if it gets dark. If using harissa, stir it in with the spices.
- Simmer the tomato sauce. Pour in the crushed tomatoes and water, scraping the bottom of the skillet to loosen any flavorful browned bits. Bring the sauce to a gentle bubble, then lower the heat and simmer uncovered for 9 minutes, stirring now and then. It should thicken slightly but remain loose enough to spoon around the chickpeas and eggs. Taste and adjust the salt or cayenne.
- Warm the chickpeas and make wells. Stir in the drained chickpeas and simmer for 4 minutes. Use the back of a spoon to make four evenly spaced wells in the sauce. Crack one egg into each well, taking care not to break the yolks if you want them intact. If an egg breaks, the dish will still cook properly; it will simply be less distinct when served.
- Cook the eggs through. Cover the skillet and cook over low heat for about 10 minutes, checking near the end. The whites should be set and the yolks firm. For food safety, USDA FSIS recommends egg dishes reach a safe minimum internal temperature of 160°F (71°C); check the thickest part of each egg with a food thermometer and continue cooking, covered, if needed. Cooking time can vary with egg size, skillet material, and how gently the sauce is bubbling. Remove from the heat, scatter over parsley or cilantro and feta if using, and serve with lemon wedges.
Tips
- Keep the simmer gentle. A lively boil can make the sauce splatter and may leave the chickpeas broken or the bottom scorched before the eggs cook through. Once the tomatoes bubble, reduce the heat until there are only occasional small bubbles.
- Adjust the sauce before adding eggs. Taste it after the chickpeas have warmed. Add salt, pepper, or a pinch more cayenne then; seasoning becomes harder once the eggs are in place. If the sauce tastes sharp, a few more minutes of simmering can mellow it.
- Use what is on hand. A green or yellow bell pepper works in place of red, though it may taste a little less sweet. If you do not have ground coriander, leave it out rather than replacing it with a large amount of another spice. For harissa, red pepper flakes add heat but not the same rounded, paste-like flavor.
- Choose a pan with a lid. A well-fitting lid traps enough heat to cook the egg tops without flipping them. If your skillet has no lid, cover it with a baking sheet that safely rests over the rim, or finish the eggs under a broiler only if the skillet is oven-safe and you can monitor them closely.
Serving Suggestions
Bring the skillet to the table while it is hot, with the chopped herbs and feta scattered over the top. Warm pita, crusty bread, or flatbread is especially useful for gathering sauce and chickpeas; serve the bread alongside rather than putting it under the eggs, where it can become soggy. For a fuller spread, add a crisp cucumber-and-tomato salad, sliced olives, or a bowl of plain yogurt. A squeeze of lemon at the table brightens the rich tomato base, while feta contributes a salty, tangy contrast.
For four servings, divide the eggs evenly and spoon plenty of chickpeas and sauce onto each plate. If serving different appetites, put extra bread on the table and let everyone take more sauce as they like. Shakshuka is best served soon after the eggs reach their safe temperature, while the whites are tender and the sauce is still bubbling gently.
Variations
Make it dairy-free: Omit the feta. The tomato, chickpea, and egg combination has plenty of character without it. A few extra herbs or olives can add a different finish, though olives bring their own saltiness, so taste the sauce before adding more salt.
Change the heat: Leave out cayenne for a mild skillet, or add more in small pinches. Harissa gives the sauce chile heat along with a more complex, paste-like seasoning. If you do not have it, red pepper flakes are a practical substitute, but they provide a sharper heat and less depth; start with ¼ teaspoon (about 0.5 g).
Add greens: Stir in 2 packed cups (about 60 g) baby spinach during the last 2 minutes of the chickpea simmer, before making the wells. Let it wilt into the sauce. Chopped kale is another option, but it needs several additional minutes to soften, so add it with the tomatoes and let it simmer until tender.
Use another bean: White beans can replace the chickpeas in the same drained quantity, about 1½ cups (240 g). They have a softer texture and may break apart more easily, so fold them into the sauce gently. For a meat-free version without eggs, leave the eggs out and simmer the chickpeas in the sauce until hot; the result is closer to a chickpea tomato stew than classic shakshuka.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking in a covered, shallow container. Cooked shakshuka keeps for 3 to 4 days in the refrigerator; for the best egg texture, it is preferable to eat it sooner. The yolks will firm further as the dish cools, and the sauce may thicken, so add a spoonful of water when reheating if needed.
Reheat individual portions in a covered microwave-safe dish, or warm them gently in a covered skillet over low heat, stirring the sauce around the egg. Heat leftovers to 165°F (74°C), checking with a food thermometer. If preparing ahead, the tomato-and-chickpea sauce can be cooked, cooled, and refrigerated separately for up to 3 to 4 days; reheat it until steaming, then add fresh eggs and cook them through just before serving. Freeze the sauce without eggs for up to 3 months for better texture, and thaw it overnight in the refrigerator before reheating. Cooked eggs do not freeze especially well.
Frequently Asked Questions
Can I use dried chickpeas instead of canned?
Yes. Cook dried chickpeas fully before making the recipe, then use about 1½ cups (240 g) drained. They will not soften sufficiently in the brief tomato-sauce simmer, so do not add them dry. If cooking a larger batch, extra cooked chickpeas can be refrigerated separately and used in another meal.
Can I use fresh tomatoes instead of canned?
Yes, though the sauce may be less consistent because fresh tomatoes vary in water and acidity. Use about 2 pounds (900 g) ripe tomatoes, chopped, and simmer until they collapse and the sauce thickens. Add water only if the pan becomes too dry. Canned crushed tomatoes are convenient and provide a dependable texture year-round.
How do I keep the eggs from overcooking?
Use low heat and start checking at about 8 minutes, since a thin skillet or small eggs can cook quickly. The safe-temperature requirement still applies: USDA FSIS advises cooking egg dishes to 160°F (71°C). When the eggs reach that temperature, take the skillet off the heat promptly; the hot sauce will continue to cook them slightly.
Can I make the sauce in advance?
Yes. Cook the tomato, pepper, and chickpea mixture, cool it promptly, and refrigerate it in a covered container for up to 3 to 4 days. Reheat the sauce until hot, make the wells, and add the eggs shortly before serving. This approach avoids reheating cooked eggs and makes the final cooking step easier to time.
What can I use if I do not have a lid?
A rimmed baking sheet can cover a skillet if it rests securely and is safe to handle. Alternatively, transfer the sauce to an oven-safe pan, add the eggs, and bake at 375°F (190°C) until the eggs are set and reach 160°F (71°C), checking with a food thermometer. The oven method cooks differently, so rely on the temperature and doneness rather than an exact time.
Is this chickpea shakshuka traditionally made with chickpeas?
Shakshuka has many regional and household versions, and its precise origins are debated. Eggs cooked in a spiced tomato sauce are the familiar foundation; chickpeas make this particular version heartier, but they are an addition rather than a requirement in every shakshuka recipe.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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