Shakshuka is a North African and Middle Eastern dish of eggs gently cooked in a spiced tomato and pepper sauce. Adding chickpeas turns it into a more substantial meal, with extra fiber and plant protein that keep you full through the morning. This version is built for a weeknight skillet or a weekend brunch, and it comes together in about 30 minutes.
The method is forgiving. You build a base of onion, garlic and bell pepper, bloom the spices, simmer a can of crushed tomatoes and then nestle in the chickpeas and eggs to finish. Everything happens in one pan, so there is little to wash up.
Below you will find the full ingredient list with shopping notes, a step-by-step method with tips for perfectly set eggs, storage guidance, common mistakes, variations including a lighter option, and suggestions for what to serve alongside.
Full recipe below
Shakshuka with Chickpeas
Why this shakshuka with chickpeas recipe works
The sauce is the heart of any shakshuka, and it needs to be thick enough to hold the eggs without turning watery. Cooking the onion and pepper until soft, then simmering the tomatoes for 10 to 12 minutes, concentrates their flavor and gives you a sauce that clings to a spoon. Tomato paste, bloomed briefly in the oil, adds depth that canned tomatoes alone cannot provide.
Chickpeas add body and make the dish a complete breakfast. Canned chickpeas are soft enough to absorb the sauce, and they contribute fiber and protein. The Dietary Guidelines for Americans encourage eating more beans, peas and lentils, and this dish is an easy way to do that before noon.
Eggs cooked directly in the sauce set gently under a lid, so the whites firm while the yolks stay soft. That contrast of spiced sauce, creamy yolk and tender chickpea is what makes shakshuka satisfying. For background on how this fits into a balanced day, see 10 High Protein Breakfast Ideas No Eggs if you want other options, or Sweet Potato Hash with Eggs for another one-pan breakfast.
Ingredients you need for shakshuka with chickpeas
- Olive oil (2 tbsp): Use a regular or light olive oil for cooking. Extra virgin is fine but its flavor is best saved for finishing.
- Yellow onion (1 medium, finely diced): A yellow onion is sweeter and softens well. Red onion works but turns the sauce a slightly different color.
- Red bell pepper (1 large, diced): Red peppers are sweeter than green and give the sauce a rounded flavor. Green pepper is the traditional choice and works too, with a more bitter edge.
- Garlic (3 cloves, minced): Use fresh garlic. Pre-minced jarred garlic can taste flat once simmered.
- Tomato paste (2 tbsp): Look for paste in a tube or can. It concentrates the tomato flavor and helps thicken the sauce.
- Crushed tomatoes (1 can, 28 oz): Crushed tomatoes give a smooth, thick base. Whole peeled tomatoes crushed by hand also work well.
- Ground cumin (1 tsp), smoked paprika (1 tsp), ground coriander (1/2 tsp): These are the core spices. Smoked paprika adds warmth without heat.
- Chili flakes (1/4 tsp, optional): Adjust to your heat preference.
- Canned chickpeas (1 can, 15 oz, drained and rinsed): Rinsing removes excess sodium and the canning liquid. Keep a few spoonfuls of the sauce aside for thinning if needed.
- Large eggs (4): Use fresh, cold eggs. They hold their shape better when cracked into the sauce.
- Fresh parsley or cilantro (1/4 cup, chopped), feta (2 oz, crumbled): Finishing touches that add freshness and salt.
How to make shakshuka with chickpeas step by step
- Heat the olive oil in a 12-inch skillet with a lid over medium heat. Add the diced onion and red pepper with a pinch of salt. Cook for 7 to 8 minutes, stirring occasionally, until soft and lightly golden at the edges.
- Add the garlic, tomato paste, cumin, smoked paprika, coriander and chili flakes if using. Stir constantly for about 1 minute, until the paste darkens slightly and the spices smell fragrant. Blooming the spices in oil brings out their flavor.
- Pour in the crushed tomatoes and stir in 1/2 teaspoon of salt. Bring to a gentle simmer and cook uncovered for 10 to 12 minutes, until the sauce has thickened and no longer tastes raw. Taste and adjust salt and heat.
- Stir in the drained chickpeas and cook for 3 minutes so they warm through and absorb some of the sauce. Smooth the sauce with a spoon and make four small wells in it.
- Crack one egg into each well. Season the eggs lightly with salt and black pepper. Cover the skillet and cook over medium-low heat for 6 to 9 minutes, until the whites are fully set and the yolks are as runny or firm as you like.
- Check doneness. Eggs are safe when the whites are opaque and firm. For the yolk to be fully cooked, the USDA recommends an internal temperature of 160°F for eggs and egg dishes. If you prefer runny yolks, serve as soon as the whites are set and accept that the yolk is not fully cooked.
- Scatter the crumbled feta and chopped herbs over the top. Serve straight from the skillet with bread for dipping.
Storage and reheating shakshuka
Shakshuka is best eaten fresh, but leftovers keep well. Cool the sauce and chickpeas quickly and refrigerate in an airtight container within two hours of cooking. The FoodSafety.gov cold food storage chart recommends eating cooked egg dishes within three to four days.
For best results, store the sauce and eggs separately if possible. The sauce can be made up to three days ahead, then reheated in a skillet until bubbling, and fresh eggs cooked into it. If you must store eggs in the sauce, reheat gently over low heat with a lid until the whites are firm and the center reaches 165°F.
Avoid freezing shakshuka with eggs, since the whites become rubbery and watery when thawed. The tomato and chickpea base freezes well for up to three months, so you can freeze the sauce alone and cook fresh eggs when you want a quick meal.
Common mistakes to avoid with shakshuka
- Skipping the sauce simmer: A thin, watery sauce makes the eggs slide around and turns the dish soupy. Simmer the tomatoes until thick before adding the chickpeas.
- Cooking eggs over high heat: High heat makes the whites rubbery and can overcook the bottoms before the tops set. Use medium-low heat with a lid.
- Adding eggs to cold sauce: Eggs need a hot, simmering sauce to set evenly. Make sure the sauce is bubbling gently before you crack them in.
- Under-seasoning: Tomatoes and chickpeas need enough salt to taste bright. Season the sauce before adding the eggs and taste again before serving.
- Overcrowding the pan: Four eggs fit comfortably in a 12-inch skillet. Cracking in more leaves no room for the whites to set around each yolk.
Swaps and variations for shakshuka with chickpeas
- Lighter option: Use one 15-oz can of chickpeas with two whole eggs and two egg whites per person, or use three whole eggs for four servings. Skip the feta and use 2 tbsp of crumbled light feta or a sprinkle of parsley only. Use 1 tbsp of olive oil instead of 2 tbsp. This keeps the dish high in protein and lower in calories while still filling.
- Spicier: Add a sliced fresh red chili or an extra half teaspoon of chili flakes with the garlic.
- Greens: Stir a large handful of baby spinach or chopped kale into the sauce during the last few minutes of simmering.
- Different beans: Swap the chickpeas for cannellini beans or white beans for a creamier texture.
- Dairy-free: Leave out the feta and use a dairy-free yogurt or tahini drizzle to finish.
- Meat version: Add 8 oz of lean ground beef or turkey, browned with the onion and pepper. Cook until the internal temperature reaches 160°F for ground meats before adding the sauce.
What to serve with shakshuka and chickpeas
Warm pita or crusty bread is the classic accompaniment. Use it to scoop up sauce and runny yolk. Whole grain pita adds fiber and helps round out the meal.
For a lighter plate, pair the skillet with a simple cucumber and tomato salad dressed with lemon juice and olive oil. Plain Greek yogurt on the side adds protein and a cool contrast to the spiced sauce. If you are planning the rest of your day, the Greek Yogurt Breakfast Bowls post has ideas for building balanced meals around yogurt.
A glass of sparkling water with mint or a cup of mint tea suits the flavors well. For a brunch spread, add a platter of fruit and some olives.
Frequently asked questions
Can I make shakshuka with chickpeas ahead of time?
Yes. Make the tomato and chickpea sauce up to three days ahead and refrigerate it. When ready to serve, reheat the sauce until bubbling, then crack in fresh eggs and cook them covered until set. Cooking the eggs fresh gives the best texture.
How do I know when shakshuka eggs are done?
The whites should be fully opaque and firm, and the yolk should be at your preferred doneness. Eggs are fully cooked when they reach 160°F. Cover the skillet to help the whites set, which usually takes 6 to 9 minutes over medium-low heat.
Is shakshuka with chickpeas high in protein?
It is a good source of protein. Four large eggs provide roughly 24 grams, and a 15-oz can of chickpeas adds about 12 grams. Totals vary with portion size, and the feta adds a little more. Check the nutrition facts for your specific ingredients, as explained by the FDA guide to the Nutrition Facts label.
Can I use dried chickpeas instead of canned?
Yes, but you need to cook them first. Soak 1 cup of dried chickpeas overnight, then simmer until tender, about 1 to 1.5 hours. This yields roughly 3 cups cooked, which is about two 15-oz cans. Canned chickpeas are the simpler choice for a weeknight breakfast.
What is the best pan for shakshuka?
A 12-inch skillet with a tight-fitting lid is ideal. Cast iron or stainless steel both work well. The wide surface lets the sauce spread thinly for fast simmering, and the lid traps steam so the eggs set evenly.
Is shakshuka a healthy breakfast?
It can be. It delivers vegetables, fiber from the chickpeas and tomatoes, and protein from eggs and legumes. To keep it lighter, use less oil and less cheese. The USDA MyPlate guidance suggests filling half your plate with vegetables, which this dish does well.
Shakshuka with Chickpeas
Eggs gently poached in a spiced tomato and red pepper sauce with chickpeas, made in one skillet in about 30 minutes.
Ingredients
Instructions
- Heat the olive oil in a 12-inch skillet with a lid over medium heat. Add the onion, red pepper and a pinch of salt. Cook 7 to 8 minutes until soft.
- Add the garlic, tomato paste, cumin, smoked paprika, coriander and chili flakes. Stir for about 1 minute until fragrant.
- Pour in the crushed tomatoes and 1/2 tsp salt. Simmer uncovered 10 to 12 minutes until thickened.
- Stir in the chickpeas and cook 3 minutes. Make four wells in the sauce.
- Crack an egg into each well and season lightly. Cover and cook over medium-low heat 6 to 9 minutes until whites are set.
- Check that the eggs reach 160°F for food safety, or serve as soon as the whites set for runnier yolks.
- Top with feta and parsley and serve warm from the skillet.
Notes
- For a lighter version, use 1 tbsp olive oil, 2 whole eggs plus 2 egg whites per serving, and reduced feta.
- Store leftover sauce separately from eggs for up to three days.
Nutrition per serving
- Calories
- 287
- Protein
- 15.2g
- Carbs
- 25.4g
- Fat
- 16.3g
- Saturated fat
- 4.7g
- Fiber
- 7.4g
- Sugar
- 13.5g
- Sodium
- 1208mg
- Cholesterol
- 199mg
