I would happily eat this Chickpea Shakshuka for breakfast, lunch and dinner if I could, it is that good! The chickpeas and eggs add protein to this dish, making it the perfect high protein breakfast. Chickpea Shakshuka is so pretty once made and perfect to share, making it great for a special occasion brunch with friends and family. Or make it your next low fuss, easy dinner.
Shakshuka is a dish originating from the Middle East and North Africa. To make shakshuka you sauté onions and spices and then add tinned tomatoes and chickpeas. Once the sauce is simmering, you crack eggs straight into the sauce for them to poach in the liquid, either on the stovetop or in the oven. I love serving this alongside a few slices of your favourite bread spread liberally with butter and dipping it right into the sauce and eggs.
What You Need to Make Chickpea Shakshuka
You really only need just a handful of simple ingredients to make this easy recipe, most of which you probably already of on hand in your fridge and pantry! Everything you need is listed below, as well as any ingredient notes and possible substitutions. The ingredient quantities are in the recipe card at the bottom of this post.
- canned tomatoes
- chickpeas – I’ve used canned chickpeas for this dish to make it even easier but you absolutely can use dry chickpeas that you’ve cooked until tender. You can swap chickpeas for white beans like cannelini beans or butter beans.
- brown onion
- extra virgin olive oil – always use high quality extra virgin olive oil for the best taste and nutritional benefits.
- fresh garlic cloves – the garlic cloves are minced. Feel free to swap for jarred minced garlic to save even more time.
- spices – for this recipe I’ve used paprika, smoked paprika and ground cumin.
- fresh chilli peppers – this is optional but does add to the flavour of the dish. One red chilli makes a mild dish with not much spice. If you don’t have fresh chilli then feel free to swap for red pepper flakes (chilli flakes). Option to add a little cayenne pepper or harissa paste as well for additional spice.
- eggs – this dish isn’t complete without the eggs. I’ve allowed for 2 eggs per serve but you can increase or decrease that as you like.
- coriander – also known as cilantro, coriander is chopped up finely and added to the tomato sauce as it simmers and also used as a garnish once the dish is cooked. If you’re not a fan of coriander then swap for fresh parsley.
- sea salt flakes and cracked black pepper
Optional Extras
- red bell pepper – diced and sauteed with the brown onion.
- baby spinach or kale – to add extra greens
- pita, bread or flatbread to serve
- feta – sprinkle crumbled feta over the top of the shakshuka before serving.
How to make Chickpea Shakshuka
This chickpea shakshuka recipe is really quick to prepare and easy to cook. Follow the below instructions to see how.
First, bring a large cast iron skillet or frying pan to a medium heat. Once hot, add the olive oil and then brown onion and sauté until translucent. To the pan add the garlic and chilli and sauté until fragrant. Next, stir through the spices.
Would you like to save this?
We’ll email this post to you, so you can come back to it later!
Add the tinned tomatoes, drained and rinsed chickpeas and finely chopped coriander to the pan and stir through. Simmer for 5 minutes. After 5 minutes, use the back of a spoon to create indents in the sauce. Crack an egg into each indent.
For the final step there are two different options and they both work well. You can either transfer the pan to a preheated oven for the eggs to finish cooking in the oven. Or you can place the lid on the pan, reduce to a low heat and simmer until the eggs are cooked to your liking. Both work well. I do find the saucepan method ends up in the yolks being a tad overcooked on the bottom so personally I prefer to pop the pan into the oven for around 10-15 minutes or until the yolks and egg whites are cooked to your liking.
To serve, top with shredded coriander and serve alongside your choice of bread, pita or flatbread.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave before eating.
What to serve with Chickpea Shakshuka
Turn this meal into a feast and serve alongside some delicious fritters! Or serve with a fresh salad for some extra veggies.
Chickpea Shakshuka
Equipment
- Sharp knife
- Chopping Board
- Spatula
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large brown onion, finely sliced
- 1 fresh red chilli, seeds removed, finely chopped, optional
- 4 cloves garlic, peeled and minced
- 800 grams tinned crushed tomatoes
- 400 gram tinned chickpeas, drained and rinsed
- 2 teaspoons sweet paprika
- 1 teaspoon smoked paprika
- ½ teaspoon cumin, ground
- Sea salt and pepper to taste
- handful coriander , or flat leaf parsley, half of it finely chopped
- 8 large eggs
To serve
- bread of choice
Instructions
- Bring a frying pan to a medium heat. Once hot, add the olive oil and then finely chopped onions. Sauté until tender and translucent.
- Add the chilli (if using) and garlic and sauté until fragrant. Add the crushed tomatoes, chickpeas, sweet paprika, smoked paprika, cumin, salt, pepper and the finely chopped coriander or parsley. Stir to combine. Turn the heat to low and simmer for 5 minutes.
- After 5 minutes, make eight indents in the shakshuka mixture using the back of a spoon. Crack an egg into each indent. Place the lid on the pan and cook for a further 10-15 minutes or until the whites are cooked and the yolks are cooked to the desired runniness. Alternatively, transfer the pan without the lid on to an oven preheated to 180°C/356°F (conventional) and cook for 10-15 minutes or until the yolks are the desired runniness.
- Serve alongside your favourite bread and topped with extra salt, pepper and torn coriander leaves.
Like this recipe? Leave a comment!