A vibrant North African-inspired breakfast or brunch with slow-simmered tomatoes and peppers, baked eggs, creamy feta, and crispy chickpeas for crunch.
Why You'll Love Shakshuka w/ Crispy Chickpeas❤️
This shakshuka bursts with vibrant summer flavors-the sweet roasted tomatoes and tender bell peppers marry perfectly with warm spices and creamy feta. The crispy chickpeas add an addictive crunch that transforms this classic dish into a weeklong superstar.
Tips and Tricks
- Low and slow: Cooking the onions and peppers gently develops deep sweetness and flavor.
- Even egg cooking: Make sure to space out the eggs evenly to ensure they cook through evenly in the oven.
- Crispy chickpeas: Roast chickpeas separately with spices and store them in an airtight container for easy add-ons throughout the week.
Variations
- Spice it up: Add harissa paste or fresh chili for extra heat.
- Cheese swap: Use goat cheese or queso fresco instead of feta for different creaminess.
- Veggie boost: Add chopped zucchini or eggplant for more texture and nutrition.
Substitutions
- Tomatoes: Use fresh diced tomatoes in season instead of canned.
- Oil: Substitute EVOO with avocado oil or grapeseed oil.
- Herbs: Cilantro can be swapped with parsley or basil according to preference.
Best Served With
- Warm crusty bread or pita for dipping
- Simple green salad with lemon vinaigrette
- Roasted vegetables or grilled halloumi
- Spiced crispy chickpeas as a crunchy side or topping
How to Store Leftovers
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of water if needed to loosen the sauce. Keep crispy chickpeas separate to maintain their crunch.
Common Questions
Can I prepare the shakshuka sauce ahead of time?
Yes! Make the tomato and pepper base a day in advance, then reheat gently before adding eggs and baking.
How do I get the perfect runny yolk?
Keep a close eye while baking; start checking at 7 minutes. The eggs should be set around the whites but still soft in the yolks.





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