Whip up the best Chickpea Shakshuka in just 25 minutes! A bold, flavorful twist on the classic, packed with protein-rich chickpeas and perfect for any meal of the day.
⭐ Why You’ll Love This
✔ Protein-packed with chickpeas & eggs
✔ 30-minute meal (including prep)
✔ Naturally gluten-free & vegetarian
Yields: 4 servings
Prep time: 15 minutes
Cook time: 30 minutes
Ingredients:
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional)
- Salt and freshly ground black pepper, to taste
- 4 large eggs
- 2 tablespoons chopped fresh parsley or cilantro, for garnish
- Crusty bread, for serving
Equipment:
- Large oven-safe skillet (cast iron is ideal)
- Cutting board
- Knife
- Measuring spoons and cups
Instructions:
Step 1: Sauté the Aromatics
Heat the olive oil in a large oven-safe skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and sliced red bell pepper and cook for another 5 minutes, until the pepper is slightly tender.
Step 2: Add Tomatoes and Chickpeas
Pour in the undrained diced tomatoes and add the rinsed and drained chickpeas. Stir well to combine.
Step 3: Season the Sauce
Add the smoked paprika, cumin, and cayenne pepper (if using)—season with salt and freshly ground black pepper to taste. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and cook for 10 minutes, allowing the flavors to meld.
Step 4: Create Wells for the Eggs
Using the back of a spoon, make four small wells in the tomato-chickpea mixture. Crack an egg into each well.
Step 5: Cook the Eggs
Cover the skillet and cook over low heat for 5-8 minutes, or until the egg whites are set and the yolks are still runny (or cooked to your preference). Alternatively, you can transfer the skillet to a preheated 350°F (175°C) oven for a few minutes to finish cooking the eggs.
Step 6: Garnish and Serve
Sprinkle the shakshuka with fresh parsley or cilantro. Serve hot directly from the skillet with plenty of crusty bread for dipping into the flavorful sauce and runny yolks.
💡 Pro Tips
✔ Perfect eggs: Add a lid to steam the tops evenly
✔ Vegan option: Skip eggs, add tofu scramble
✔ Extra creamy: Stir in 2 tbsp labneh before adding eggs
🍽️ Serving Ideas
- With Israeli salad on the side
- Over the hummus for extra richness
- Topped with zhug (spicy Yemeni sauce)
🌡️ Storage
- Fridge: 2 days (reheat gently – eggs will harden)
- Freeze: Stew only (without eggs) 3 months
📊 Nutrition (Per Serving – 2 Eggs)
Calories: 320 | Protein: 16g | Fiber: 8g
Enjoy your delicious Chickpea Shakshuka!
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