Chickpea Shakshuka
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.
Classic Middle Eastern shakshuka made extra hearty with protein-rich chickpeas simmered in spiced tomato sauce.
Nutrition per serving
Ingredients
main
sauce
spices
aromatics
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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