How to make Pot Chickpea Shakshuka

How to make Pot Chickpea Shakshuka

1-Pot Chickpea Shakshuka

 How to make Pot Chickpea Shakshuka


Shakshuka is a popular Middle Eastern dish that is made with eggs and a variety of vegetables, including tomatoes, onions, bell peppers, and spices. It is often served for breakfast, but it can also be enjoyed for lunch or dinner.

To make pot chickpea shakshuka, you will need the following ingredients:

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1 cup cooked chickpeas
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups tomato sauce
  • 4 eggs
  • Fresh parsley, for garnish
  1. Heat the olive oil in a large, deep skillet over medium heat. Add the onion and bell pepper and cook until softened, about 5 minutes.

  2. Add the cherry tomatoes, chickpeas, cumin, paprika, cayenne pepper, salt, and black pepper to the skillet and stir to combine. Cook for an additional 2-3 minutes, or until the tomatoes have softened.

  3. Pour the tomato sauce over the vegetables and stir to combine. Bring the mixture to a simmer, then reduce the heat to low and crack the eggs on top of the sauce.

  4. Cover the skillet and cook for 8-10 minutes, or until the eggs are cooked to your desired degree of doneness.

  5. Garnish with fresh parsley and serve immediately.

This dish is best served with warm pita bread or crusty bread for dipping. You can also add feta cheese or another type of cheese on top of the eggs before serving, if desired. Enjoy!

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