If you’re on the hunt for a dish that’s as comforting as it is flavorful, you’re in for a treat. This Chickpea Shakshuka brings together bold spices, hearty chickpeas, and perfectly poached eggs in a rich, savory tomato sauce it’s the kind of meal that feels like a warm hug in a bowl. Whether you’re planning a cozy weekend brunch, an easy weeknight dinner, or just craving something wholesome and satisfying, this one-pan wonder is here to impress. Ready to dive into some serious comfort food? Let’s get cooking!
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A Cozy, Flavor-Packed Twist on a Classic
If you’re craving something cozy, comforting, and absolutely bursting with flavor, this Chickpea Shakshuka is calling your name. Imagine tender chickpeas simmered in a rich, spiced tomato sauce, with eggs gently poached right on top each bite is like a warm hug from the inside out. This twist on the classic North African and Middle Eastern dish is hearty, protein-packed, and perfect for any time of day.
Whether you’re serving it for a lazy Sunday brunch, a quick lunch, or a satisfying weeknight dinner, this one-pan wonder will become your new go-to. The best part? It’s simple to make but feels a little fancy—like you put way more effort into it than you actually did (we love that, right?).
Why You’ll Love This Recipe
- Hearty & Satisfying: Chickpeas add extra protein and fiber, making this Chickpea Shakshuka a filling and nourishing meal.
- One-Pan Wonder: Fewer dishes, less stress. Everything cooks up beautifully in just one pan.
- Bold, Comforting Flavors: Smoky paprika, earthy cumin, and a little cayenne heat come together in a rich tomato sauce. Add those runny poached eggs? Pure magic.
- Anytime Meal: Breakfast, brunch, lunch, or dinner this dish works for any meal of the day.
Ingredients
- Chickpeas: The heart of this version, making the dish extra hearty and adding plant-based protein.
- Canned Tomatoes: Forms that rich, saucy base that soaks up all the spices beautifully.
- Onion & Garlic: Essential for building deep, savory flavors right from the start.
- Bell Pepper: Adds a hint of sweetness and a satisfying bite.
- Spices (Paprika, Cumin, Cayenne): Bring smoky, warm, and slightly spicy notes that are classic to shakshuka.
- Eggs: Poached directly in the sauce until the whites are set but the yolks stay gloriously runny.
- Fresh Herbs (Parsley or Cilantro): A pop of freshness that balances out all the rich flavors.
- Olive Oil: For sautéing your veggies and giving the dish a silky, luxurious texture.
Note: You’ll find the exact ingredient measurements in the recipe card below!
How to Make Chickpea Shakshuka
1. Sauté the Base
Start by heating a generous drizzle of olive oil in a large skillet over medium heat. Toss in your diced onion, minced garlic, and chopped bell pepper. Sauté until everything is soft, fragrant, and just starting to caramelize this is where all those mouthwatering flavors begin!
2. Spice Things Up
Add your paprika, cumin, and a pinch of cayenne (if you’re feeling spicy) to the pan. Let the spices toast for about a minute trust me, this unlocks their full, smoky potential.
3. Simmer the Sauce
Pour in the canned tomatoes and add your chickpeas. Stir everything together and let it simmer for 10-15 minutes, allowing the sauce to thicken and the flavors to meld together.
4. Add the Eggs
Create little wells in the sauce with the back of a spoon and crack an egg into each one. Cover the skillet and let the eggs cook until the whites are set, but the yolks are still soft and runny (around 5-7 minutes, depending on how runny you like them).
5. Garnish and Serve
Once the eggs are cooked to your liking, sprinkle fresh parsley or cilantro on top. A little sprinkle of flaky sea salt or a pinch of chili flakes? Chef’s kiss.
Pro Tips for Making Chickpea Shakshuka
- Spice Level: Love a little heat? Add extra cayenne or a dash of chili flakes. Want it milder? Just skip the heat altogether.
- Perfect Eggs: Keep an eye on those eggs! The key is setting the whites while keeping the yolks runny and golden.
- Tomato Texture: If your sauce feels too thick, add a splash of water. Too thin? Let it simmer a bit longer to reduce.
- Add Extra Veggies: Spinach, kale, or even zucchini can be tossed in for added greens and texture.
How to Serve Chickpea Shakshuka
This dish is all about scooping up that rich, flavorful sauce. Serve it straight from the skillet with warm, crusty bread think sourdough, pita, or even naan for the ultimate dip-and-savor experience.
Want to build the ultimate brunch spread? Pair your Chickpea Shakshuka with some other mouthwatering recipes to impress your guests:
- Craving a cozy pasta dish? Try this Tomato Zucchini Pasta for a fresh, veggie-packed meal.
- For something hearty and indulgent, this Ultimate Steak Sandwich Recipe is pure comfort food bliss.
- Need an easy appetizer? These Rotel Cream Cheese Sausage Balls are cheesy, savory bites of heaven.
- Looking for a kid-friendly option? You’ll love these crispy and flavorful Ground Chicken Nuggets—perfect for picky eaters (and adults, too!).
Whether you’re serving it solo or creating a full feast, this shakshuka is sure to be the star of the table!
Make Ahead and Storage
Storing Leftovers:
Got leftovers? Lucky you! Let the shakshuka cool completely, then transfer it to an airtight container. It will stay fresh in the fridge for up to 4 days.
Freezing:
You can freeze the shakshuka before adding the eggs. Just let the sauce cool, transfer it to a freezer-safe container, and store it for up to 3 months. When you’re ready to enjoy, reheat the sauce, crack in the eggs, and cook as usual.
Reheating:
Warm leftovers gently on the stove over low heat. If the eggs are already cooked, be careful not to overheat them, or you might lose that perfect runny yolk!
FAQs
Can I make shakshuka without eggs?
Absolutely! You can skip the eggs altogether and enjoy this as a chickpea-tomato stew. If you want to add a creamy element, try stirring in a spoonful of hummus or topping with crumbled feta.
What can I use instead of chickpeas?
No chickpeas? No problem. You can swap them out for white beans, black beans, or even lentils for a different but equally hearty texture.
How spicy is this dish?
The heat level is totally up to you! The base recipe has a mild warmth from paprika and cumin. If you’re into heat, amp it up with extra cayenne or a sprinkle of chili flakes.
Can I prep this dish ahead of time?
Yes! You can make the tomato-chickpea sauce in advance and store it in the fridge for up to 4 days. When you’re ready to serve, just reheat the sauce and cook the eggs fresh for that perfect texture.
And there you have it Chickpea Shakshuka in all its cozy, flavorful glory. It’s warm, hearty, and packed with bold spices that will have your kitchen smelling absolutely irresistible. Whether you’re serving it up for a lazy weekend brunch, a quick weeknight dinner, or just because you’re craving something comforting and delicious, this dish has got your back.
So grab your favorite skillet, crack those eggs, and let’s make magic happen trust me, you’re going to love every bite. Enjoy!
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Chickpea Shakshuka Recipe
- Total Time: 35 minutes
- Yield: Serves 4
- Diet: Vegetarian
Description
This Chickpea Shakshuka is a cozy, flavor-packed twist on the classic dish. Tender chickpeas simmer in a rich, spiced tomato sauce with perfectly poached eggs nestled on top. It’s hearty, healthy, and perfect for breakfast, brunch, lunch, or dinner. Plus, it comes together in one pan for easy cleanup simple, satisfying, and seriously delicious!
Ingredients
Vegetables & Base
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) diced tomatoes
Spices & Seasonings
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and pepper, to taste
Other Ingredients
- 4 eggs
- 2 tablespoons olive oil
- Fresh parsley or cilantro, chopped (for garnish)
Instructions
Sauté the Vegetables
Heat olive oil in a large skillet over medium heat. Add chopped onion, minced garlic, and diced bell pepper. Cook for 5–7 minutes until softened and fragrant.Add the Spices
Stir in paprika, cumin, cayenne, salt, and pepper. Cook for another minute to release the spices’ full flavor.Simmer the Sauce
Add diced tomatoes and chickpeas to the skillet. Stir well and let the mixture simmer for 10 minutes until the sauce thickens.Cook the Eggs
Make small wells in the sauce using the back of a spoon. Crack one egg into each well. Cover the skillet and let cook for 5–7 minutes, until the egg whites are set but the yolks remain runny.Garnish and Serve
Remove from heat and sprinkle with fresh parsley or cilantro. Serve hot with crusty bread for dipping.
Notes
- Adjust spice levels by reducing or adding more cayenne.
- Add spinach or kale for extra greens.
- Use feta or goat cheese on top for a creamy, tangy addition.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch, Main Dish
- Method: Stovetop
- Cuisine: Middle Eastern, North African
Keywords: Chickpea Shakshuka, easy shakshuka recipe, vegetarian shakshuka, one-pan breakfast, healthy brunch