Shakshuka w/ Crispy Chickpeas

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

Shakshuka w/ Crispy Chickpeas

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A vibrant North African-inspired breakfast or brunch with slow-simmered tomatoes and peppers, baked eggs, creamy feta, and crispy chickpeas for crunch.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 45 minutes mins

Course: Breakfast

Cuisine: Mediterranean, Middle Eastern

Calories: 775

Ingredients Equipment Method Nutrition

Ingredients

  

• 3 tablespoon EVOO
• 1 large onion thinly sliced
• 1 large red bell pepper seeded and thinly sliced
• 3 cloves garlic thinly sliced
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• ¼ teaspoon ground cayenne
• 1 28-ounce can diced plum tomatoes with juices
• ~1 teaspoon kosher salt adjust to taste
• ¼ teaspoon freshly ground black pepper
• 5 oz feta cheese crumbled (~1 ½ cups)
• 6 large eggs
• Cilantro chopped for garnish

Equipment

• Large oven-safe skillet
• Oven mitts
• Wooden spoon or spatula
• Cutting board
• Chefs knife

Method

 

1. Preheat oven to 375°F.
2. Heat EVOO in a large oven-safe skillet over medium-low heat. Add sliced onion and bell pepper.
3. Cook gently, stirring occasionally, until very soft and caramelized, about 20 minutes.
4. Add garlic and cook 1-2 minutes until fragrant and tender. Stir in cumin, paprika, and cayenne, cooking for 1 minute to toast the spices.
5. Pour in diced tomatoes with their juices. Season with ¾ teaspoon kosher salt and ¼ teaspoon black pepper. Simmer until tomatoes thicken, about 10 minutes.
6. Taste and adjust seasoning as needed. Stir in crumbled feta cheese.
7. Gently crack the eggs over the tomato mixture, spacing evenly. Season eggs with salt and pepper.
8. Transfer skillet to the preheated oven and bake until eggs are just set, about 7-10 minutes.
9. Remove from oven, sprinkle chopped cilantro on top, and serve immediately.

Nutrition

Calories: 775kcalCarbohydrates: 11gProtein: 21gFat: 73gSaturated Fat: 25gPolyunsaturated Fat: 6gMonounsaturated Fat: 38gCholesterol: 126mgSodium: 1623mgPotassium: 216mgFiber: 1gSugar: 0.4gVitamin A: 1818IUVitamin C: 3mgCalcium: 739mgIron: 3mg

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