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

Onion and bell pepper cook low and slow for about 20 minutes until soft and caramelized, then simmer with tomatoes, cumin, paprika, and cayenne until the sauce thickens. Feta gets stirred in before the eggs go on and the skillet bakes until the whites are just set. The crispy chickpeas add crunch and hold up on their own, so extra makes a good topping through the week.

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

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Breakfast

Cuisine: Mediterranean, Middle Eastern

Calories: 775

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 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

For the crispy chickpeas

• 1 15-ounce can chickpeas drained, rinsed, and patted very dry
• 1 tablespoon olive oil
• ½ teaspoon ground cumin
• ½ teaspoon sweet paprika
• ¼ teaspoon kosher salt

Equipment

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

Method

 

Crispy Chickpeas

1. Pat the chickpeas very dry, then toss with the olive oil, cumin, paprika, and salt.
2. Fry in a skillet over medium-high heat until deeply golden and crisp, 8 to 10 minutes, shaking the pan often. Drain on paper towels. (Or roast on a sheet pan at 400°F for 25 to 30 minutes.)

Shakshuka

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. Sprinkle with chopped cilantro and the crispy chickpeas, 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

Notes

Storage: The tomato base keeps in the fridge for up to 3 days and reheats well on the stove. Baked eggs don't reheat as gracefully, so this one's best made fresh if you can, or expect the yolks to firm up more the second time around.

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