Chickpea Shakshuka
A protein-packed twist on the classic shakshuka, featuring simmered chickpeas in a spiced tomato sauce with poached eggs – perfect for breakfast, brunch, or dinner.
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili flakes (adjust to taste)
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (28 oz) crushed tomatoes
- 1 tsp sugar
- 4 large eggs
- ¼ cup feta cheese, crumbled (optional)
- Fresh parsley or cilantro, chopped (for garnish)
- Salt and black pepper to taste
Instructions
- Heat oil in a large skillet over medium heat. Sauté onion for 3–4 minutes until soft.Add garlic, bell pepper, cumin, paprika, and chili flakes. Cook for 2 minutes until fragrant.Stir in chickpeas, crushed tomatoes, sugar, salt, and pepper. Simmer for 10–12 minutes.Create 4 wells in the sauce and crack an egg into each. Cover and cook for 5–7 minutes (until egg whites set).Garnish with feta (if using) and fresh herbs. Serve with crusty bread.
Notes
- For a vegan version, omit eggs and add tofu or avocado.
- Adjust spice levels by reducing/increasing chili flakes.