Description
Egg and Chickpea Shakshuka
Egg and Chickpea Shakshuka is a vibrant Middle Eastern dish that’s perfect for any meal. It features poached eggs nestled in a spiced tomato and chickpea sauce, making it hearty, healthy, and full of flavor. This shakshuka is easy to customize—add your favorite veggies or adjust the spice level to your liking. Pair it with warm, crusty bread, and you’ve got a delightful breakfast, brunch, or even dinner that will impress everyone at the table!
2 tbsp olive oil
1 onion, diced
1 bell pepper, diced
3 cloves garlic, minced
1 tsp paprika
1 tsp ground cumin
1 can chickpeas, drained and rinsed
1 can diced tomatoes (14 oz)
6 eggs
Salt and pepper to taste
2 tbsp fresh parsley, chopped
Directions:
1. Heat olive oil in a skillet over medium heat. Sauté onion and bell pepper for 5 minutes.
2. Add garlic, paprika, and cumin, cooking until fragrant.
3. Stir in chickpeas and tomatoes, season with salt and pepper, and simmer for 10-15 minutes.
4. Create wells in the sauce, crack eggs into each, and cover to cook for 5-7 minutes.
5. Garnish with parsley and serve hot.
Prep Time: 10 mins
Kcal: 250 per serving
Step-by-Step Guide
Follow these detailed instructions for a perfect Egg and Chickpea Shakshuka every time. First, ensure all your ingredients are prepped and ready. In a large, deep skillet or cast-iron pan, heat the olive oil over medium heat. Add the diced onion and bell pepper, cooking until they are soft and translucent, about 5-7 minutes. Next, add the minced garlic, paprika, and cumin, stirring constantly for about 1 minute until incredibly fragrant—be careful not to burn the garlic. Pour in the diced tomatoes with their juices and the drained chickpeas. Season generously with salt and pepper. Let the sauce simmer, uncovered, for 10-15 minutes until it thickens slightly. Using the back of a spoon, create 6 small wells or nests in the sauce. Carefully crack an egg into each well. Reduce the heat to low, cover the skillet, and let the eggs poach in the sauce for 5-7 minutes, or until the whites are set but the yolks are still runny.
Serving Suggestions
This shakshuka is best served directly from the skillet for a rustic presentation. Provide plenty of warm, crusty bread or pita for dipping into the rich sauce and runny yolks. For a complete meal, serve it alongside a simple green salad dressed with lemon vinaigrette or a dollop of creamy Greek yogurt or labneh to balance the spices. It also pairs wonderfully with a side of crispy roasted potatoes or a grain like couscous or quinoa.
How-to Summary
Sauté onions and peppers, toast the spices, simmer tomatoes and chickpeas into a thick sauce, create wells for the eggs, cover to poach, and garnish with fresh herbs. Serve hot with bread for dipping.
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the tomato-chickpea sauce up to 2 days in advance. Store it in the refrigerator and reheat it in a skillet before adding the eggs and finishing the dish.
How can I make it spicier?
Add a pinch of cayenne pepper, red pepper flakes, or a diced fresh chili (like jalapeño) when you add the other spices.
My eggs are overcooking. What went wrong?
This usually means the heat is too high after adding the eggs. Ensure the sauce is at a gentle simmer, not a boil, and use a tight-fitting lid to trap steam for even cooking.
Can I use dried chickpeas instead of canned?
Absolutely. Use 3/4 cup of dried chickpeas, soaked overnight and cooked until tender, which equals about one 15-oz can.
Is this recipe freezer-friendly?
The sauce (without eggs) freezes very well for up to 3 months. Thaw overnight in the fridge and reheat before adding fresh eggs.
Common Mistakes to Avoid
- Using a pan that’s too small, which crowds the eggs and makes poaching difficult.
- Not letting the tomato sauce simmer long enough to thicken, resulting in a watery dish.
- Adding the eggs when the sauce is boiling, which will cause them to scramble instead of poach gently.
- Overcooking the eggs. Remember they will continue to cook slightly from residual heat after you remove the pan from the stove.
- Forgetting to season the sauce adequately before adding the eggs, as this is your main chance to build flavor in the base.
Conclusion
Egg and Chickpea Shakshuka is a versatile, nourishing, and deeply satisfying dish that brings vibrant flavor to any table. Its combination of protein-rich eggs and chickpeas in a spiced tomato sauce is both comforting and impressive. By following the step-by-step guide and avoiding common pitfalls, you can master this one-pan wonder. Perfect for a leisurely weekend brunch or a quick weeknight dinner, it’s a recipe you’ll return to again and again.