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- 1 tablespoon olive oil - 1 medium onion, finely chopped - 2 garlic cloves, minced - 1 red bell pepper, diced - 1 can (15 oz) chickpeas, drained and rinsed - 1 can (14 oz) diced tomatoes - 1 teaspoon smoked paprika - 1 teaspoon ground cumin - 1/2 teaspoon chili powder - Salt and pepper to taste - 4 large eggs - Fresh cilantro or parsley for garnish - Crumbled feta cheese (optional) Using fresh ingredients makes a big difference. Choose bright, firm vegetables for the best taste. Fresh herbs like cilantro or parsley add a burst of flavor. Always use high-quality olive oil. It enhances the dish's richness. Canned tomatoes should be ripe and flavorful. Look for ones with no added preservatives. If you don’t have chickpeas, you can use black beans. They hold up well and taste great. If you need a vegan option, skip the eggs and use tofu. You can also swap the red bell pepper for yellow or green. For spices, use smoked salt if you don’t have smoked paprika. If you want more heat, add cayenne pepper instead of chili powder. {{ingredient_image_1}} To make this dish, start by heating one tablespoon of olive oil in a large skillet over medium heat. Next, add one medium onion that you finely chopped. Cook it until it softens, about five minutes. Now, stir in two minced garlic cloves and one diced red bell pepper. Cook for another three to four minutes until the pepper is tender. Add one can of drained chickpeas and one can of diced tomatoes to the skillet. Sprinkle in one teaspoon each of smoked paprika and ground cumin, along with half a teaspoon of chili powder. Season with salt and pepper to your liking. Stir everything together well. Let the mixture simmer for around ten minutes. Stir occasionally as the sauce thickens. With a spoon, make small wells in the chickpea mix. Carefully crack one egg into each well. Cover the skillet with a lid and cook for about five to seven minutes. The egg whites should set, but the yolks should stay runny. If you prefer firmer yolks, adjust the cooking time. Once done, remove from heat and garnish with fresh cilantro or parsley. If you like, sprinkle crumbled feta cheese on top. To get the best eggs, use fresh eggs. They hold their shape better. Keep an eye on the time while cooking. The perfect runny yolk takes about five to seven minutes. If you want firmer yolks, leave them a bit longer. Covering the skillet helps the eggs cook evenly. Serve your smoky chickpea shakshuka directly from the skillet for a cozy feel. Pair it with warm, crusty bread or pita for scooping. You can also add a sprinkle of extra paprika or some chili flakes on top for a pop of color and flavor. Enjoy your meal! When making smoky chickpea shakshuka, avoid these common errors: - Not draining chickpeas: Always drain and rinse your chickpeas. This helps remove excess salt and makes them fresher. - Overcooking the eggs: Be careful not to overcook the eggs. Cook them until the whites are set but the yolks remain runny. - Ignoring seasoning: Taste your dish before serving. Adjust salt and pepper to enhance the flavors. To adjust spice levels in your shakshuka, follow these tips: - Start with less spice: If you are unsure, start with half the chili powder. You can always add more later. - Add heat gradually: If you want more heat, add a pinch of cayenne or red pepper flakes slowly. - Balance with sweetness: If it gets too spicy, add a little sugar or honey to balance the heat. Using the right tools makes cooking easier and more enjoyable: - Large skillet: A 10- or 12-inch skillet works best. It provides enough room for the eggs and chickpeas. - Lid for the skillet: This helps cook the eggs evenly and keeps moisture in. - Spatula or wooden spoon: Use this to stir and serve your shakshuka without scratching your skillet. Pro Tips Fresh Ingredients: Using fresh herbs and vegetables will elevate the flavor of your shakshuka. Always opt for ripe tomatoes and vibrant bell peppers for the best taste. Customize the Spice: Feel free to adjust the spices to suit your taste. If you like it spicier, add more chili powder or a dash of cayenne pepper for a kick. Perfect Egg Yolks: For runny yolks, cook the eggs for just 5-7 minutes. If you prefer firmer yolks, increase the cooking time slightly and check for doneness. Serving Suggestions: Serve your shakshuka with warm crusty bread or pita for dipping. A side of creamy yogurt can also complement the dish beautifully. {{image_2}} You can easily make this dish vegetarian or vegan. To do this, skip the eggs. Instead, use silken tofu. Crumble it into the chickpea mix. It gives a creamy texture. You can also add more veggies. Spinach, zucchini, or mushrooms work well. They add great taste and nutrition. If you want more protein, add different options. You can mix in cooked chicken or turkey. They add a nice flavor. You can also try using sausage. Just slice it and cook it with the onions. For a plant-based option, consider adding lentils. They blend well with chickpeas and spices. Spice blends can change the flavor of your shakshuka. Try adding harissa for a North African twist. This spice mix brings heat and depth. You can also use curry powder for an Indian flair. It gives a unique taste. If you want a Mediterranean vibe, add za'atar. This mix of herbs and spices will brighten the dish. Experimenting with spices makes this dish fun and personal! To store your smoky chickpea shakshuka, wait until it cools. Use an airtight container. You can keep it in the fridge for up to three days. If you want to keep it longer, consider freezing it. When you are ready to eat, heat the shakshuka on the stove. Use low heat to prevent burning. Stir it often to warm it evenly. You can also use a microwave. Place it in a microwave-safe dish and cover it. Heat it in short bursts, stirring in between. To freeze shakshuka, portion it into small containers. Leave some space at the top for expansion. It can last for up to three months in the freezer. To enjoy, thaw it overnight in the fridge. Then, reheat it as mentioned above. Shakshuka is a tasty dish from North Africa and the Middle East. It features eggs cooked in a spicy tomato sauce. The sauce often includes peppers, onions, and spices. It's hearty and perfect for breakfast or brunch. Chickpea shakshuka adds protein and fiber, making it even better. Yes, you can make chickpea shakshuka ahead of time. Cook the dish and let it cool. Store it in the fridge for up to three days. When ready to eat, reheat it on the stove. You can add eggs fresh for the best taste. You know the eggs are done when the whites are set. The yolks should still be runny if you like them that way. If you want firmer yolks, cook for a few more minutes. Covering the skillet helps the eggs cook evenly. Shakshuka is great with warm crusty bread or pita. You can also pair it with a side salad for freshness. For a special touch, sprinkle crumbled feta cheese on top. Fresh herbs like cilantro or parsley add flavor and color. In this blog post, we explored how to make a delicious shakshuka. We covered the key ingredients and emphasized quality. You learned how to adjust spices and try tasty substitutions. The step-by-step instructions guided you through cooking and serving tips. We shared common mistakes to help you succeed and suggested storage ideas for leftovers. Remember, shakshuka is versatile, and you can make it your own. Experiment with protein additions or global spices to suit your taste. Enjoy the journey of creating this delightful dish!

Smoky Chickpea Shakshuka

A flavorful and hearty dish featuring chickpeas, tomatoes, and eggs, perfect for any meal.
Print Recipe Save Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper diced
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 can (14 oz) diced tomatoes
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 0.5 teaspoon chili powder
  • to taste salt and pepper
  • 4 large eggs
  • for garnish fresh cilantro or parsley
  • optional crumbled feta cheese

Instructions
 

  • In a large skillet, heat the olive oil over medium heat. Add the chopped onions and sauté until softened, about 5 minutes.
  • Stir in the minced garlic and diced red bell pepper, cooking for another 3-4 minutes until the pepper is tender.
  • Add the drained chickpeas, diced tomatoes, smoked paprika, ground cumin, and chili powder to the skillet. Season with salt and pepper. Stir to mix well.
  • Allow the mixture to simmer for about 10 minutes, stirring occasionally, until the sauce thickens slightly.
  • With a spoon, create small wells in the chickpea mixture. Crack an egg into each well. Cover the skillet with a lid and cook for about 5-7 minutes, or until the egg whites are set but the yolks remain runny. Adjust cooking time for firmer yolks if desired.
  • Remove from heat and garnish with fresh cilantro or parsley, and sprinkle with crumbled feta cheese if using.

Notes

Serve directly from the skillet with warm crusty bread or pita for scooping.
Keyword chickpeas, eggs, shakshuka, vegetarian