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