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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!)

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!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Breakfasts, Main Dishes
Cuisine: Mediterranean, Middle Eastern
Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegetarian
Keyword: chickpea shakshuka, shakshuka with beans, vegetarian shakshuka
Servings: 4 servings
Author: Sarah Bond

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

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.

Video

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
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