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A skillet filled with shakshuka, featuring poached eggs in a tomato sauce, topped with chickpeas, herbs, and spices. Sunlight highlights the vibrant red and yellow colors of the dish.

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.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4
Course: Breakfast
Cuisine: Mediterranean, Middle Eastern
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tbsp EVOO
  • 1 large onion thinly sliced
  • 1 large red bell pepper seeded and thinly sliced
  • 3 cloves garlic thinly sliced
  • 1 tsp ground cumin
  • 1 tsp sweet paprika
  • ¼ tsp ground cayenne
  • 1 28-ounce can diced plum tomatoes with juices
  • ~1 tsp kosher salt adjust to taste
  • ¼ tsp 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 tbsp olive oil
  • ½ tsp ground cumin
  • ½ tsp sweet paprika
  • ¼ tsp 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. You'll know they're ready when they're light amber and the bubbling quiets. 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 tsp kosher salt and ¼ tsp 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.

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.
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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