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Shakshuka with Chickpeas is a delightful and colorful dish perfect for brunch. This recipe combines the rich flavors of a spiced tomato sauce with hearty chickpeas, topped with perfectly poached eggs. It’s not only easy to prepare but also a satisfying meal that can be enjoyed any day of the week.
Why You’ll Love This Recipe
This Shakshuka with Chickpeas is full of flavor and nutrition, making it a great choice for a cozy brunch or a quick weeknight dinner. It’s versatile, easy to customize, and can be served right from the skillet for a charming presentation. You’ll appreciate its simplicity and the way it fills your kitchen with delicious aromas.
- Quick and easy to prepare.
- Hearty and satisfying.
- Loaded with spices and nutrients.
- Perfect for sharing with family and friends.
- Customizable with your favorite toppings.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 large eggs
- Salt and pepper, to taste
- Fresh parsley or cilantro, for garnish
How to Make Shakshuka with Chickpeas
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until softened.
- Stir in the minced garlic, cumin, and smoked paprika. Cook for an additional minute until fragrant.
- Pour in the diced tomatoes along with their juices and add the chickpeas. Season with salt and pepper. Stir to combine and let the mixture simmer for 10 minutes, allowing the flavors to meld.
- Create small wells in the sauce and crack an egg into each well. Cover the skillet and cook for about 5-7 minutes, or until the egg whites are set but the yolks are still runny.
- Remove from heat and garnish with fresh parsley or cilantro before serving.
Tips for the Best Results
- For a bit of heat, add a pinch of red pepper flakes when cooking the onions.
- If you prefer firmer eggs, cook them a little longer until the yolks reach your desired doneness.
- Serve immediately from the skillet for a rustic presentation.
Easy Variations
- Swap chickpeas for black beans or lentils for a different flavor profile.
- Add diced bell peppers or spinach for extra veggies.
- Experiment with spices like coriander or za’atar for a unique twist.
What to Serve With It
- Crusty bread or pita for dipping.
- A light salad with mixed greens and lemon vinaigrette.
- Feta cheese crumbles on top for added creaminess.
- A side of avocado for a rich, buttery flavor.
Storage and Reheating
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Shakshuka can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stovetop over low heat until heated through. You may want to re-cook the eggs slightly to ensure they are at a safe temperature.
Recipe Card
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 large eggs
- Salt and pepper, to taste
- Fresh parsley or cilantro, for garnish
Instructions:
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until softened.
- Stir in the minced garlic, cumin, and smoked paprika. Cook for an additional minute until fragrant.
- Pour in the diced tomatoes along with their juices and add the chickpeas. Season with salt and pepper. Stir to combine and let the mixture simmer for 10 minutes, allowing the flavors to meld.
- Create small wells in the sauce and crack an egg into each well. Cover the skillet and cook for about 5-7 minutes, or until the egg whites are set but the yolks are still runny.
- Remove from heat and garnish with fresh parsley or cilantro before serving.
Notes: Serve immediately for the best texture and flavor.
