Easy Shakshuka With Chickpeas Recipe

I’m sharing my easy shakshuka with chickpeas and eggs as a clever Breakfast with chickpeas option that works equally well for breakfast lunch or dinner.

I wasnt expecting a can of chickpeas and a few eggs to completely change my dinner rotation, but this Shakshuka Chickpeas does just that. I keep making it when I need something honest and filling, and every time the eggs break into those silky pockets it makes me slow down.

Chickpeas add a satisfying bite so one pan becomes a real meal, not just a side, and the whole thing feels bright and a little daring. If you ever wondered how simple flavors can feel new, try this for Eggs For Dinner Healthy nights, you might get hooked.

Ingredients

• Chickpeas: nutty, hearty beans high in fiber and plant protein, keeps you full longer.
• Eggs: creaminess and protein, add richness and make it more filling and comforting.
• Crushed tomatoes: tangy base, give vitamin C and lycopene, balances spices well.
• Olive oil: healthy fats that carry flavor, helps cook vegetables and soften spices.
• Red bell pepper: sweet, crunchy, full of vitamin A and C, brightens the sauce.
• Garlic: punchy aroma, offers immune boosting compounds, makes dish savory and warm.
• Feta cheese: salty, tangy crumble adds creaminess and a bright savory finish.

Ingredient Quantities

• 2 tbsp olive oil
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground coriander (optional)
• 1/4 tsp cayenne or red pepper flakes, optional
• 1 tbsp tomato paste
• 1 28 oz can crushed tomatoes
• 1 tsp sugar or honey (optional)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 15 oz can chickpeas, drained and rinsed or 1 1/2 cups cooked chickpeas
• 4 to 6 large eggs
• 1/4 cup chopped fresh parsley or cilantro
• 1/3 cup crumbled feta cheese optional
• lemon wedges for serving optional

How to Make this

1. Heat 2 tbsp olive oil in a large, oven-safe skillet over medium heat. Add 1 chopped medium onion and 1 chopped red bell pepper, sprinkle a little salt and saute until soft and starting to brown, about 6 to 8 minutes.

2. Add 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp ground coriander if using, and 1/4 tsp cayenne or red pepper flakes if you like heat. Cook, stirring, about 1 minute until fragrant.

3. Stir in 1 tbsp tomato paste and cook 1 to 2 minutes to deepen the flavor. Then pour in the 28 oz can crushed tomatoes, add 1 tsp sugar or honey if the tomatoes taste too acidic, and season with 1 tsp kosher salt and 1/2 tsp black pepper. Bring to a gentle simmer.

4. Reduce heat and simmer the sauce uncovered 8 to 12 minutes, until it thickens a bit. If it gets too thick add a splash of water, if too thin cook a little longer. Taste and adjust salt or spice.

5. Stir in the drained 15 oz can chickpeas (or 1 1/2 cups cooked chickpeas), and simmer 3 to 5 minutes to heat through. For a creamier texture gently mash a few chickpeas with the back of a spoon.

6. Make 4 to 6 little wells in the sauce, crack one egg into each well, and season the eggs with a pinch of salt and pepper.

7. Cover the skillet and cook over low-medium heat until the egg whites are set but yolks are still runny, about 5 to 8 minutes. If your skillet is oven-safe you can instead place it in a preheated 375 F oven for 6 to 10 minutes, which is easier if you want more even cooking.

8. Remove from heat, sprinkle 1/4 cup chopped fresh parsley or cilantro and 1/3 cup crumbled feta if using. Squeeze lemon wedges over each serving if you like a bright punch.

9. Serve hot with crusty bread, pita, rice or salad. Leftovers keep in the fridge 3 to 4 days, reheat gently on the stove so the eggs dont overcook.

Equipment Needed

1. Large oven-safe skillet (10 to 12 inch)
2. Heatproof wooden spoon or spatula
3. Chef’s knife
4. Cutting board
5. Can opener
6. Colander or fine mesh strainer (for draining chickpeas)
7. Measuring spoons and a measuring cup
8. Lid that fits the skillet or a baking sheet plus oven mitts

FAQ

Easy Shakshuka With Chickpeas Recipe Substitutions and Variations

• Olive oil: If you dont have olive oil use avocado oil or grapeseed oil. Both are neutral and safe at higher heat, swap at a 1:1 ratio. For a richer finish try butter but cook over lower heat and watch for browning.
• Red bell pepper: Swap with roasted jarred red peppers (drain and chop) or a poblano pepper for mild smoke. You can also use 1 cup shredded carrots for sweetness if fresh peppers arent available.
• Crushed tomatoes: Use a 28 oz can of whole peeled tomatoes that you crush by hand or pulse in a blender, or use 2 cups tomato passata. If you use diced tomatoes cook a bit longer and stir in 1 tablespoon tomato paste to thicken.
• Chickpeas: Substitute white beans or cannellini beans 1:1, they hold up well. For a different texture use 1 1/2 cups cooked brown or green lentils but add them toward the end so they dont get mushy.

Pro Tips

– Brown stuff properly, dont rush it. Let the onion and pepper get a little color and cook the tomato paste until it darkens a touch, that caramelized flavor makes the whole sauce sing. If the tomatoes taste sharp add a pinch of sugar, taste as you go.

– Play with chickpea texture. Mash about a third of them into the sauce for creaminess and leave some whole for bite, or dry-fry a handful first to get crunchy edges, that contrast is really nice.

– For perfect eggs use room temp eggs and crack each into a small ramekin before slipping them into the wells so you dont get shells or break a yolk. Keep the sauce at a gentle simmer, cover the pan and check at 5 minutes for runny yolks, 7 to 8 for slightly set yolks.

– Store the sauce separate from the eggs if you can. Reheat the sauce and then poach or bake fresh eggs on top right before serving, leftovers wont get rubbery this way. Finish with lemon, fresh herbs and a drizzle of good olive oil right before you eat.