Home Recipes Chickpea Shakshuka Breakfast · North African
Chickpea Shakshuka Eggs gently poached in a smoky, cumin-spiced tomato sauce with chickpeas for extra heft. A one-pan breakfast that easily becomes dinner.
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Prep 10 min
Cook 25 min
Yield 4 servings
Difficulty Easy Shakshuka is the answer when the fridge looks empty: a can of tomatoes, a few eggs and some spices become a meal in half an hour.
Chickpeas make it filling enough for dinner and soak up the spiced sauce beautifully.
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Why this recipe works Blooming the spices in oil before the tomatoes go in deepens their flavour. Simmering the sauce until thick gives the eggs wells to sit in, so they cook evenly. A lid traps steam so the whites set while the yolks stay runny. Key ingredients
Smoked paprika and cumin Together they give warmth and a gentle smoky depth without heat.
Whole peeled tomatoes Crushed by hand, they make a chunkier, sweeter sauce than pre-crushed tomatoes. Tips for success Make wells with the back of a spoon and crack each egg into a small cup first. Take the pan off the heat while the yolks still wobble; they keep cooking. Questions, answered Can I make the sauce ahead? Yes. Refrigerate it for up to 3 days, then reheat until bubbling before adding the eggs.
The recipe
Chickpea Shakshuka Eggs gently poached in a smoky, cumin-spiced tomato sauce with chickpeas for extra heft. A one-pan breakfast that easily becomes dinner.
By The Hearth & Herb Kitchen
Prep 10 min
Cook 25 min
Yield 4 servings
Difficulty Easy Ingredients Equipment As an Amazon Associate we earn from qualifying purchases.
Method 01 Soften the onion and pepper in the olive oil in a large skillet over medium heat for 6-8 minutes.
02 Stir in the garlic, cumin and paprika and cook for 1 minute, until fragrant.
03 Add the tomatoes, crushing them with your hands, plus the chickpeas and salt. Simmer for 10 minutes until thickened.
04 Make 6 wells in the sauce and crack an egg into each. Cover and cook on low for 6-8 minutes, until the whites are set.
05 Scatter the feta and coriander over the top and serve with warm bread.
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