Shakshuka with Chickpeas

A hearty twist on classic shakshuka with chickpeas, sweet peppers, tomatoes,
warm spices, and perfectly cooked eggs. Served with thick Greek yogurt and
toasted bread, it makes a filling breakfast, brunch, lunch, or easy dinner.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 garlic cloves, finely chopped
• 1 tsp ground cumin
• 1 tsp smoked or sweet paprika
• ½ tsp ground coriander
• ¼ tsp chili flakes, or to taste
• 400 g canned chopped tomatoes
• 1 tbsp tomato paste
• 240 g cooked chickpeas, drained
• 3 eggs
• Salt and freshly ground black pepper, to taste
• 2–3 tbsp chopped green onions or fresh cilantro
• 100–150 g thick Greek yogurt, for serving
• Toasted bread, for serving

Instructions

1. Cook the vegetables

Heat the olive oil in a large skillet over medium heat. Add the onion and
cook for 3–4 minutes until softened.

Add the red and green peppers and cook for another 5–6 minutes. The
vegetables should soften while still retaining a little texture.

2. Add the spices

Add the garlic, cumin, paprika, coriander, and chili flakes. Cook for about
30 seconds, stirring constantly, until fragrant.

3. Make the tomato sauce

Stir in the tomato paste and cook for 1 minute. Add the chopped tomatoes
and season with salt and freshly ground black pepper.

Simmer uncovered for 7–10 minutes, stirring occasionally, until the sauce
becomes rich and slightly thickened. If your tomatoes are particularly
acidic, add a small pinch of sugar.

4. Add the chickpeas

Stir the chickpeas into the tomato sauce and cook for another 3–4 minutes,
allowing them to heat through and absorb the flavors of the sauce.

Taste and adjust the seasoning. Add a little more chili if you prefer a
spicier shakshuka.

5. Cook the eggs

Use the back of a spoon to make three small wells in the tomato and
chickpea mixture. Crack one egg into each well.

Cover the skillet and cook over low-medium heat for 4–6 minutes, or until
the egg whites are set while the yolks remain soft and runny.

If you prefer firm yolks, cook for another 1–2 minutes.

6. Serve

Remove the skillet from the heat and scatter chopped green onions or fresh
cilantro over the shakshuka.

Serve immediately with a generous spoonful of thick Greek yogurt and
toasted bread for scooping up the spicy tomato sauce and runny egg yolks.

Tips for the Best Chickpea Shakshuka

Let the sauce thicken.
Don’t rush the tomato sauce. Allowing some of the liquid to evaporate
creates a richer flavor and prevents the eggs from sinking into a watery
sauce.

Use cooked chickpeas.
Canned chickpeas work perfectly for this recipe. Rinse and drain them well
before adding them to the skillet.

Don’t overcook the eggs.
The eggs will continue cooking in the hot tomato sauce after you remove
the skillet from the stove. Take the shakshuka off the heat while the
yolks are still slightly softer than you want them.

Don’t skip the yogurt.
Thick Greek yogurt adds a cool, creamy contrast to the spicy tomato sauce.
Labneh is another excellent option.

Variations

Add crumbled feta for an extra salty and creamy element. Spinach,
zucchini, eggplant, or mushrooms can also be added to the vegetable base.

For a smokier shakshuka, use roasted red peppers and smoked paprika.
For extra heat, add fresh chili or a spoonful of harissa to the tomato
sauce.

What to Serve with Chickpea Shakshuka

Warm pita, sourdough, or any crusty toasted bread is perfect for dipping
into the sauce and egg yolks. For a lighter side, serve it with a simple
cucumber and herb salad.

Thanks to the chickpeas, this shakshuka is more substantial than the
classic version and works just as well for lunch or dinner as it does for
breakfast or brunch.