How to Make the Perfect Chickpea Shakshuka
Middle Eastern · Medium · 35 min · 4 servings
This hearty shakshuka features plump chickpeas simmered in a spiced tomato pepper sauce with eggs poached directly in the pan. It is a satisfying brunch or dinner dish that is made entirely in one skillet and is packed with protein.
Why this recipe works
This Chickpea Shakshuka recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 35 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 280 calories with 16g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 1 can chickpeas drained and rinsed
- 4 large eggs
- 1 can crushed tomatoes
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 medium yellow onion diced
Step by step instructions
Step 1: Cook the Onion
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium heat. Add the diced onion and cook for 6 to 8 minutes, stirring regularly, until it is soft and lightly golden. The caramelized onion adds an important sweetness to balance the tomato acidity.
Step 2: Add Spices and Tomatoes
Stir the cumin and smoked paprika into the onions and cook for 1 minute until fragrant. Pour in the crushed tomatoes and stir to combine. Add the drained chickpeas and mix them into the sauce. Season generously with salt and simmer for 10 minutes uncovered.
Step 3: Poach the Eggs
Use the back of a spoon to create 4 wells in the thickened tomato sauce. Crack one egg gently into each well. Cover the skillet with a lid and cook over medium-low heat for 5 to 7 minutes, until the egg whites are set but the yolks remain runny.
Step 4: Garnish and Serve
Remove the lid and take the skillet off the heat. Scatter fresh chopped parsley or cilantro over the top. Add crumbled feta cheese if desired. Serve directly from the skillet with warm crusty bread or pita for scooping up the sauce.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- eggs → silken tofu cut into rounds and placed in the wells makes this recipe fully vegan while still providing protein
- crushed tomatoes → two cups of fresh tomatoes blended coarsely can replace canned tomatoes when they are in season
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Covering the pan too early before the sauce has thickened which results in a watery shakshuka with no body
- Overcooking the eggs by leaving the lid on too long so the yolks become hard and lose their desirable runny quality
Nutrition facts
Per serving: 280 calories, 16g protein, 26g carbs, 12g fat, 7g fiber.
Ready to cook?
Get the interactive recipe with adjustable servings, built-in timers, and ingredient checklist.
View full recipe →