Shakshuka is a flavorful Middle Eastern dish of eggs poached in a spiced tomato and pepper sauce.
Adding crispy roasted chickpeas adds a delightful crunch and boosts protein content, making this breakfast both satisfying and nutritious.
This recipe is straightforward to prepare and perfect for a comforting morning meal.
Why You’ll Love This Recipe
- The rich tomato sauce flavored with spices creates a robust base for tender poached eggs.
- Crispy roasted chickpeas add contrasting texture and extra protein to keep you full longer.
- One-pan cooking keeps prep and cleanup easy, ideal for busy mornings.
Shakshuka with Crispy Chickpeas
Enjoy a hearty Middle Eastern breakfast of poached eggs in spicy tomato sauce topped with crunchy roasted chickpeas for extra protein and texture.
- Prep time
- 15 minutes
- Cook time
- 25 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 2 cups canned chickpeas, drained and rinsed (approx. 330g)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 tablespoon olive oil (for sauce)
- 1 medium onion, finely chopped
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 (28-ounce/800g) can crushed tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- 4 large eggs
- Fresh cilantro or parsley, chopped, for garnish
Instructions
- Prepare Crispy Chickpeas Preheat the oven to 400°F (200°C). Toss chickpeas with 1 tablespoon olive oil, smoked paprika, cumin, and cayenne pepper. Spread on a baking sheet and roast for 20 minutes until crispy, shaking the pan halfway through. Remove from oven and set aside.
- Make the Tomato Sauce Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion and red bell pepper, sautéing until softened, about 5 minutes. Stir in garlic, ground cumin, and smoked paprika and cook for 1 minute until fragrant.
- Simmer Add crushed tomatoes to the skillet, season with salt and black pepper. Reduce heat to low and simmer gently for 10 minutes, stirring occasionally to thicken slightly.
- Poach the Eggs Make 4 small wells in the tomato sauce. Crack an egg into each well. Cover the skillet with a lid and cook for 6–8 minutes, or until egg whites are set and yolks reach 160°F (71°C) for safe consumption.
- Serve Remove skillet from heat. Top shakshuka with crispy roasted chickpeas and garnish with chopped cilantro or parsley. Serve warm with crusty bread or pita.
Helpful Tips
- Use canned chickpeas for convenience and rinsing removes excess sodium.
- Adjust cayenne pepper amount to control spiciness.
- Use a lid to poach eggs evenly and keep yolks tender but fully cooked to 160°F (71°C) for food safety.
- Leftover crispy chickpeas can be stored separately and reheated; they may lose some crispness.
Storage and Make-Ahead
Store leftover shakshuka and chickpeas in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet on low heat until warmed through; avoid overcooking the eggs to prevent rubberiness.
Do not freeze cooked eggs for best texture.
Allergen statement: This recipe contains eggs. Chickpeas are legumes, which some may be allergic to.
Frequently Asked Questions
Can I make shakshuka with dried chickpeas?
Yes, but soak and cook dried chickpeas fully before roasting. Using canned chickpeas is quicker and convenient.
What can I serve with shakshuka?
Serve with warm crusty bread, pita, or flatbreads to scoop up the sauce and eggs.
Can I prepare this dish vegan?
To make it vegan, omit the eggs and increase chickpeas or add tofu scramble or other plant-based protein.
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