Shakshuka is a beloved North African and Middle Eastern breakfast dish featuring eggs poached in a spiced tomato sauce.
Adding chickpeas to shakshuka boosts the protein and adds a hearty texture, making this recipe both filling and flavorful.
This recipe is perfect for home cooks looking for an easy yet elegant breakfast or brunch with robust flavors.
Why You’ll Love This Recipe
- The combination of simmered tomatoes and aromatic spices creates a vibrant sauce that's perfect for poaching eggs.
- Chickpeas add protein and fiber, making this dish both nutritious and satisfying.
- Cooking eggs gently in the sauce allows them to set without toughening, preserving a silky texture.
Savory Chickpea and Tomato Shakshuka
Enjoy a protein-rich, flavorful North African and Middle Eastern inspired breakfast with poached eggs in a spiced tomato and chickpea sauce.
- Prep time
- 10 minutes
- Cook time
- 25 minutes
- Servings
- 4
- Yield
- Serves 4
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 medium red bell pepper, chopped
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional)
- 1 (14-ounce/400 g) can diced tomatoes
- 1 (15-ounce/425 g) can chickpeas, drained and rinsed
- Salt and black pepper to taste
- 4 large eggs
- 2 tablespoons chopped fresh cilantro or parsley, for garnish
- Crusty bread or pita, for serving (optional)
Instructions
- Prepare the sauce Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until softened, about 5 minutes. Add minced garlic and chopped red bell pepper; cook for another 3–4 minutes until the pepper softens.
- Add spices and tomatoes Stir in ground cumin, smoked paprika, ground coriander, and cayenne pepper (if using). Cook spices with the vegetables for 1 minute until fragrant. Add the diced tomatoes with their juice and the drained chickpeas. Season with salt and black pepper. Simmer uncovered over medium-low heat, stirring occasionally, until the sauce thickens slightly, about 10 minutes.
- Poach the eggs Make 4 wells in the sauce using the back of a spoon. Crack one egg into each well. Cover the skillet with a lid and cook over low heat until the egg whites are set but the yolks remain runny, 6–8 minutes. For firmer yolks, cook a few minutes longer.
- Finish and serve Remove the skillet from heat. Sprinkle chopped cilantro or parsley on top. Serve directly from the skillet with crusty bread or pita on the side, if desired.
Helpful Tips
- Use fresh, high-quality eggs for the best poaching results and flavor.
- Adjust the cayenne pepper amount based on your heat preference or omit if sensitive to spice.
- To check doneness of eggs, the whites should be fully opaque and reach an internal temperature of 160°F (71°C) for safe consumption.
- Gently stir the sauce occasionally during simmering to prevent it from sticking or burning on the bottom.
Storage and Make-Ahead
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently on the stovetop over low heat to avoid overcooking the eggs.
Due to the poached eggs, this dish is best eaten fresh and not recommended for freezing.
Frequently Asked Questions
Can I make this shakshuka vegan?
To make a vegan version, omit the eggs and add extra chickpeas or tofu for protein. Cook the sauce as usual.
What can I use instead of canned chickpeas?
You can use cooked dried chickpeas or other beans like cannellini or black beans as a substitute.
Can I prepare the sauce ahead of time?
Yes, the tomato and chickpea sauce can be made up to 2 days ahead and reheated before adding and poaching the eggs.
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