If you need a cozy, budget-friendly dinner that feels special but comes together in one pan, this Shakshuka with Chickpeas is it. Eggs are gently poached in a richly spiced tomato and pepper sauce, then topped with fresh herbs and creamy feta. The addition of chickpeas makes it extra hearty and protein packed. It’s perfect for feeding a family without stretching your grocery budget.
Serve it with toasted baguette for dipping and a simple Mediterranean-style salad for a complete, satisfying meal.
What Is Shakshuka?
Shakshuka is a Middle Eastern and North African dish made with eggs simmered in a spiced tomato and pepper sauce. It’s comforting, affordable, and incredibly versatile. This version includes chickpeas for added texture and plant-based protein, making it filling enough for dinner.
Tips for the Best Shakshuka
- Use ripe tomatoes for the best natural sweetness.
- If your tomatoes are very acidic, don’t skip the small amount of sugar.
- Keep the heat on medium-low when cooking the eggs to avoid overcooking the bottoms.
- For extra richness, drizzle with good olive oil before serving.
- Want it spicy? Add a pinch more chili flakes or a spoonful of harissa
Make It Your Own
- Add spinach of kale for extra greens.
- Swap feta for goat cheese.
- Use fire-roasted canned tomatoes if fresh tomatoes aren’t in season.
- Add cooked ground lamb or turkey for a heartier variation.
Storage & Reheating
- Store leftover sauce (without eggs) in an airtight container in the refrigerator for up to 4 day.
- Reheat the sauce gently on the stovetop and add fresh eggs when ready to serve.
- Not recommended for freezing once eggs are added, as texture may change.
Frequently Asked Questions
Can I make shakshuka ahead of time?
Yes. Prepare the sauce ahead of time and refrigerate. Reheat the sauce and add fresh eggs when ready to serve.
Is shakshuka spicy?
Traditional shakshuka has warm spices but is not usually very spicy. The chili flakes in this recipe are optional and can be adjusted depending on how much heat you prefer.
Can I use canned tomatoes instead of fresh tomatoes?
Yes. If fresh tomatoes are not in season, you can substitute one 14-15 oz can of diced tomatoes for fresh tomatoes, preferably fire roasted.
What bread goes best with shakshuka?
Crusty bread like baguette, sourdough, or pita bread works best. The bread is perfect for dipping into the tomato sauce and runny yolks.
Recipe
Easy Shakshuka with Chickpeas (One Pan Dinner)
Course: DinnerCuisine: MediterraneanDifficulty: Easy4
servings10
minutes20
minutes30
minutesEggs gently poached in a spiced tomato sauce with chickpeas, topped with feta and fresh herbs. A cozy one-pan dinner perfect for weeknights.
Ingredients
2 tablespoons olive oil
1 onion, diced
1 red bell pepper, diced
1 lb tomatoes, quartered
4 garlic cloves, minced
8 oz tomato sauce
1 teaspoon salt
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon cumin
1/2 teaspoon black pepper
1/2 teaspoon chili flakes (optional)
1/2 teaspoon sugar (optional)
1 can garbanzo beans, drained and rinsed
6 eggs
chopped parsley
feta crumbles
Directions
- Heat olive oil in a large skillet over medium heat.
- Add onion and bell pepper and cook until softened, about 4–5 minutes.
- Stir in tomatoes, garlic, and a pinch of salt. Cook 2–3 minutes.
- Add tomato sauce, smoked paprika, oregano, cumin, black pepper, chili flakes, and sugar. Simmer for about 10 minutes.
- Add garbanzo beans and cook for another 2–3 minutes.
- Make six wells in the sauce and crack the eggs into each one.
- Cover and cook on medium-low heat for 6–8 minutes until egg whites are set.
- Garnish with parsley and feta crumbles.
