A comforting one-pan meal made with eggs gently cooked in a rich tomato and chickpea sauce flavored with warm spices. This hearty dish is simple, nourishing, and perfect for breakfast, brunch, or even a quick dinner. The addition of chickpeas makes the classic shakshuka more filling while adding texture and extra nutrition.

Why You’ll Love This Recipe

This chickpea shakshuka is a flavorful and satisfying dish that comes together quickly with simple pantry ingredients. It’s perfect for busy mornings or relaxed weekend brunches.

First, it is a one-pan meal, which means fewer dishes and easy preparation. Everything cooks together in a single skillet, making cleanup simple.

Second, the chickpeas add heartiness and protein, transforming a traditional shakshuka into a more balanced and filling meal.

Another reason to love this recipe is its versatility. You can easily adjust the spices or add vegetables to suit your taste.

Finally, it cooks in about 25 minutes, making it an ideal option when you want something wholesome but don’t have much time to spend in the kitchen.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil
1 medium onion, finely chopped
3 garlic cloves, finely chopped
1 teaspoon smoked paprika
1/2 teaspoon ground coriander
1/2 teaspoon chili flakes
1 can (400 g) chopped tomatoes
1/2 can (about 120 g) chickpeas, rinsed and drained
1/2 teaspoon salt, or to taste
3 large eggs

Directions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the chopped onion and cook for about 4 to 5 minutes until soft and translucent.
3. Stir in the chopped garlic, smoked paprika, ground coriander, and chili flakes. Cook for about 30 seconds while stirring continuously so the spices release their aroma without burning.
4. Pour the chopped tomatoes into the skillet and add the chickpeas. Season with salt and mix well.
5. Allow the sauce to simmer for about 10 minutes, stirring occasionally, until slightly thickened.
6. Using a spoon, create three small wells in the sauce.
7. Crack one egg into each well.
8. Reduce the heat to low and cover the skillet with a lid.
9. Cook for about 4 to 6 minutes, or until the egg whites are set and the yolks reach your preferred doneness.
10. Serve immediately, ideally with warm bread to scoop up the rich tomato sauce.

Servings and timing

Servings: 2 servings

Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes

Calories: approximately 299 calories per serving

Variations

Spinach Chickpea Shakshuka
Add 1 cup of fresh spinach to the tomato sauce during the last few minutes of cooking. The spinach wilts quickly and adds extra nutrients.

Vegetable Shakshuka
Include diced bell peppers, zucchini, or mushrooms when cooking the onions for additional flavor and texture.

Spicy Version
Increase the chili flakes to 1 teaspoon or add a pinch of cayenne pepper for more heat.

Herb-Infused Shakshuka
Stir in chopped fresh parsley or cilantro just before serving to add brightness.

Baked Shakshuka
Instead of finishing the eggs on the stovetop, transfer the skillet to a preheated oven at 180°C (350°F) and bake until the eggs are cooked to your liking.

Storage/Reheating

If you have leftovers, it is best to store only the tomato and chickpea sauce without the eggs.

Allow the sauce to cool completely before placing it in an airtight container. Store it in the refrigerator for up to 3 days.

To reheat, warm the sauce in a skillet over medium heat. If it has thickened too much, add a small splash of water.

Once the sauce is hot, create wells in the sauce and crack fresh eggs into them. Cook until the eggs reach your desired doneness.

Freezing is possible for the sauce alone. Store in a freezer-safe container for up to 2 months and thaw overnight in the refrigerator before reheating.

FAQs

What is shakshuka?

Shakshuka is a dish made of eggs cooked in a simmering tomato sauce with spices and vegetables. It is popular in North African and Middle Eastern cuisines.

Can I make chickpea shakshuka ahead of time?

Yes, you can prepare the tomato and chickpea sauce in advance. Store it in the refrigerator and add fresh eggs when reheating.

Can I use dried chickpeas instead of canned?

Yes. Cook dried chickpeas until tender before adding them to the sauce. About 120 g cooked chickpeas works well for this recipe.

What can I serve with chickpea shakshuka?

It pairs perfectly with crusty bread, flatbread, or pita for scooping up the sauce and eggs.

Can I make this dish vegan?

Yes. Simply omit the eggs and add extra chickpeas or vegetables to make the dish hearty.

How do I prevent the eggs from overcooking?

Cook the eggs on low heat and keep the skillet covered. Check frequently and remove from heat once the whites are set.

Is chickpea shakshuka spicy?

It has mild heat from chili flakes, but you can easily adjust the spice level to your preference.

Can I add cheese to shakshuka?

Yes. Crumbled feta or soft cheese can be sprinkled on top before serving for extra richness.

What type of pan works best for shakshuka?

A wide skillet or sauté pan works best because it allows the eggs to cook evenly in the sauce.

Can I double the recipe?

Yes. Use a larger skillet and increase the ingredients proportionally to serve more people.

Conclusion

Chickpea shakshuka is a simple, nourishing dish that combines eggs, tomatoes, and hearty chickpeas in a flavorful spiced sauce. It is quick to prepare, packed with protein and fiber, and incredibly versatile. Whether served for breakfast, brunch, or dinner, this comforting one-pan meal is sure to become a favorite in your kitchen.

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