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Bold, saucy, and so comforting, my Chickpea Shakshuka is a one-skillet vegetarian meal with jammy tomatoes, hearty chickpeas, and perfectly cooked eggs. It’s hearty enough for dinner, cozy enough for brunch, and ready in about 30 minutes.

A skillet of shakshuka with poached eggs, tomatoes, chickpeas, herbs, and crumbled cheese, surrounded by bread, parsley, and seasoning bowls on a blue surface.
Chickpea shakshuka is one of those recipes I keep coming back to because it checks every box. It feels special but uses pantry staples, and it tastes like something you would order at a restaurant.
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I love how the chickpeas make the sauce more filling without overpowering the eggs, and how the fire-roasted tomatoes bring instant depth without long simmering!

We built this version to be flexible and forgiving. You can keep it classic, add extra vegetables, bake the eggs instead of stovetop cooking, or make the base ahead and finish it later, which is exactly what easy vegetarian cooking should look like. It’s the ultimate egg and tomato comfort food!

Shakshuka is your easy Button

  • Chickpeas add protein and make it more filling than classic shakshuka
  • Easy to customize with extra veggies or heat
  • This Mediterranean brunch idea is naturally vegetarian and protein-forward
Chickpeas, poached eggs, tomato sauce, and herbs in a skillet, garnished with crumbled cheese and served with a slice of bread.

Key Ingredients

Jump down to the recipe card for exact measurements.

  • Fire-Roasted Tomatoes: Provide more flavor and develop flavor quicker than plain canned tomatoes.
  • Chickpeas: Add plant-based protein and a creamy bite that contrasts with the saucy base of this veggie-filled meal. Canned is quick and easy here!
  • Cumin and Smoked Paprika: Create warmth and complexity without overpowering the eggs.
  • Bell Pepper: Adds sweetness and texture to balance the acidity of the tomatoes in this shakshuka with no meat.
  • Eggs: Poach gently in the sauce for rich yolks that turn the dish into a complete meal.

shakshuka without harissa?

Harissa is a spice blend or paste that includes smoked paprika and some heat. It’s traditional for this vegetarian North African meal, but you can make chickpea shakshuka without harissa simply by using the individual spices. My version is not spicy, but feel free to add harissa or a pinch of cayenne to spice it up.

Ingredients for a dish arranged on a blue surface, including eggs, fire roasted tomatoes, garlic, oil, parsley, chickpeas, feta, onion, bell peppers, and assorted seasonings.

cooking the eggs

The trickiest part about shakshuka is cooking the eggs just right. The yolks should be runny, but the whites should be set. Once you add the eggs, check on them frequently. The white should be solid and not jiggly, but the yolks should not be. They will continue to cook in the hot sauce once removed to take them off the heat when the eggs are almost done.

If you’re worried about the eggs being done, here’s how long mine took:

  • 3-4 minutes = underdone eggs, and the whites were not set
  • 5-6 minutes = just barely done and cooked perfectly after taken off the heat
  • 7-8 minutes = eggs overdone, and the yolks were hard

egg-free shakshuka

You can also make this vegetarian Mediterranean skillet without eggs, but still high-protein. There are two routes:

  • Tofu: This is really yummy with air fried tofu because it adds crispiness and protein while keeping it vegan.
  • Chickpea Flour Dumplings: You can make a quick dumpling to steam on top of the chickpea and egg skillet. It’s just a mixture of chickpea flour, yogurt, cornstarch, salt, and spices of choice.
A slice of bread topped with chickpeas, tomato sauce, a poached egg, and herbs sits on a plate beside a pot of the same mixture, chopped herbs, and bread slices.

plays well with…

This one-pan brunch recipe is delicious with just a crumble of feta and crunchy sourdough, but here are some more fun serving ideas:

  • Kefir Ranch: Drizzle this on the brunch skillet with chickpeas right before eating for a fresh and tangy contrast to the warm vegetarian shakshuka.
  • Vegan Chorizo: Add more spice and oomph by mixing in some vegetarian chorizo.
A pan of shakshuka with poached eggs in tomato sauce, garnished with herbs and cheese, served with slices of bread on the side.
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No-Bake Chickpea Shakshuka (With Perfect Eggs!)

By: Sarah Bond
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Servings: 4 servings
My bold, saucy Chickpea Shakshuka is a one-skillet vegetarian meal with jammy tomatoes, chickpeas, and eggs. Ready in 30 minutes for brunch or dinner!

Ingredients 

  • 1 Tbsp olive oil, 15 mL
  • 1 cup diced yellow onion, about 1 medium onion
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 2 14.5-oz cans fire roasted diced tomatoes
  • 1 15-oz can chickpeas, drained
  • 1 tsp each cumin and smoked paprika
  • ¼ tsp each salt and pepper
  • 4 to 5 large eggs
  • Serve with: feta, parsley (or cilantro), crushed pepper, pita or crusty bread
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Instructions 

  • Veggies: Heat 1 Tbsp olive oil in a large skillet over medium heat, then add 1 cup diced yellow onion, 2 cloves garlic (minced), and 1 red bell pepper (diced). Cook until onion is softened, about 5 minutes.
    Chopped onions and red bell peppers are being sautéed in a stainless steel pan with a wooden spoon on a blue tiled surface.
  • Tomatoes & Chickpeas: Add 2 14.5-oz cans fire roasted diced tomatoes, gently mashing them with a fork if needed to form a chunky sauce. Stir in 1 15-oz can chickpeas (drained), 1 tsp each cumin and smoked paprika, and ¼ tsp each salt and pepper.
    Cover and let gently simmer until tomatoes break down into a chunky sauce, about 10 minutes.
    A skillet contains diced onions, tomatoes, chickpeas, tomato sauce, and spices on a blue tiled surface, ready to be mixed and cooked.
  • Add Eggs: Using the back of a spoon, form 4 or 5 wells evenly spaced in the sauce. Crack an egg into each hole.
    A pan with a tomato and chickpea stew, topped with four raw eggs, sits on a blue tiled surface.
  • Cook Eggs*: Cover and reduce heat to medium/low. Cook for 4 to 5 minutes or until whites are set but yolks are still runny/jiggly.
    The perfect shakshuka poached egg is an art! Check on the eggs as much as needed, and remove from heat when whites are almost set. They'll continue cooking in the hot sauce once removed from the heat.
    A skillet filled with a tomato-based stew containing chickpeas and four poached eggs, placed on a blue tile surface.
  • Serve immediately, topped with crumbled feta and herbs and bread on the side for dipping.
    A plate of toast topped with a poached egg, tomato chickpea stew, crumbled feta, and chopped herbs, set on a blue surface with additional ingredients nearby.

Notes

*Alternative Cooking Method – Baking: Transfer the skillet to a 375°F (190°C) oven and cook, uncovered, for 8 to 12 minutes, or until egg whites are mostly cooked. (If using this option, be sure to use an oven-safe skillet.)
Spice it up by adding ½ to 1 tsp of harissa paste.
Add veggie power by sautéing diced zucchini and/or eggplant at the same time as the bell pepper.
Store any leftovers in an airtight container in the fridge for around 3 days.
You can make this shakshuka ahead of time by prepping the vegetable and tomato base. When you’re ready to eat, simply crack your eggs on top and pop it in the oven to cook the eggs and heat the fillings!

Nutrition

Serving: 1serving | Calories: 330kcal | Carbohydrates: 28g | Protein: 18g | Fat: 17g | Saturated Fat: 4.5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0g | Cholesterol: 190mg | Sodium: 520mg | Potassium: 780mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1250IU | Vitamin C: 48mg | Calcium: 115mg | Iron: 4.2mg

Nutrition information calculated by Sarah Bond, degreed nutritionist.

did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
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2 Comments

  1. Yuting says:

    I happen to have all the ingredients as well as eggplants! How much eggplant should I put for a portion for 1? Thank you 😊

    Reply
    1. Sarah Bond says:

      I would do maybe a quarter of the eggplant, cut into dices, or about 1 cup. Saute it first to help get out the excess moisture and improve the texture!