Shakshuka with Crispy Chickpeas

Brunch goals achieved: this shakshuka combines tender sweet peppers, juicy tomatoes, aromatic spices, and just-set baked eggs with crumbled feta for richness. Topped with crispy chickpeas and fresh cilantro, it's the ultimate weekend skillet meal-comforting, flavorful, and finished in the oven.

Why You'll Love Shakshuka with Crispy Chickpeas ❤️

With its rich tomato base, warm spices, and perfectly baked eggs, this shakshuka is the ultimate brunch comfort food. The addition of crispy chickpeas takes it to the next level, adding texture and a satisfying crunch that keeps you coming back for more. It's bright, cozy, and effortlessly impressive.

Tips and Tricks

• Use a cast iron or oven-safe skillet to go from stovetop to oven with ease.
• Let your onions and peppers cook low and slow for deep flavor development.
• Bake until egg whites are set but yolks still runny-watch carefully!

Variations

• Add spinach or kale to the tomato mixture for extra greens.
• Top with sliced avocado and toasted seeds for added richness and crunch.
• Make it spicy with extra cayenne or a drizzle of hot sauce before serving.

Substitutions

• Use goat cheese or ricotta instead of feta.
• Swap canned plum tomatoes for fresh chopped tomatoes in peak season.
• Use parsley or mint in place of cilantro if preferred.

Best Served With

• Toasted sourdough or warm pita bread
• Fresh cucumber and herb salad
• Labneh or thick yogurt on the side
• Freshly brewed coffee or mint tea

How to Store Leftovers

• Store cooled shakshuka in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.
• Best enjoyed fresh, but leftovers are great served with warm bread or over rice for a quick meal.

Common Questions

Shakshuka with Crispy Chickpeas

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Brunch goals achieved: this shakshuka combines tender sweet peppers, juicy tomatoes, aromatic spices, and just-set baked eggs with crumbled feta for richness. Topped with crispy chickpeas and fresh cilantro, it's the ultimate weekend skillet meal-comforting, flavorful, and finished in the oven.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 50 minutes mins

Course: Breakfast, Main Course

Cuisine: Mediterranean, Middle Eastern

Calories: 775

Ingredients Equipment Method Nutrition

Ingredients

  

• 3 tablespoons extra virgin olive oil
• 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 plum tomatoes, diced with their juices
• 1 teaspoon kosher salt plus more to taste
• ¼ teaspoon freshly ground black pepper
• 5 ounces feta cheese crumbled (about 1 ½ cups)
• 6 large eggs
• Chopped cilantro for garnish

Equipment

• Large oven-safe skillet
• Measuring spoons
• Spatula or wooden spoon
• Mixing bowl
• Cutting board
• Chefs knife

Method

 

1. Preheat oven to 375°F.
2. Heat olive oil in a large skillet over medium-low heat. Add sliced onion and bell pepper. Cook gently until very soft, about 20 minutes.
3. Add garlic and cook until fragrant, 1 to 2 minutes. Stir in cumin, paprika, and cayenne, and cook for 1 minute more.
4. Pour in diced tomatoes with juices. Add salt and pepper. Simmer for about 10 minutes, until the mixture thickens slightly.
5. Taste and adjust seasoning. Stir in crumbled feta.
6. Crack eggs into the skillet over the tomato mixture. Season the eggs lightly with salt and pepper.
7. Transfer skillet to the oven and bake for 7 to 10 minutes, or until the eggs are just set.
8. Remove from oven, sprinkle with chopped cilantro, and serve immediately.

Nutrition

Calories: 775kcalCarbohydrates: 11gProtein: 21gFat: 73gSaturated Fat: 25gPolyunsaturated Fat: 6gMonounsaturated Fat: 38gCholesterol: 126mgSodium: 3949mgPotassium: 216mgFiber: 1gSugar: 0.4gVitamin A: 1818IUVitamin C: 3mgCalcium: 741mgIron: 3mg

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