Easy Shakshuka with Chickpeas

If you love dishes that are simple, vibrant, and built on bold tomato flavor, this Easy Shakshuka with Chickpeas is going to become a weeknight favorite. Think bubbling spiced tomato sauce, silky egg yolks, tender chickpeas for added substance, and a bright finish of fresh basil. It’s comforting, colorful, and comes together in a single skillet with pantry-friendly ingredients. Below I break everything down so even first-time shakshuka makers can nail it.

Why you’ll love this version

This take on shakshuka keeps the classic spirit but adds cooked chickpeas for protein and texture, making it a more filling meal that works for breakfast, lunch, or dinner. The spice mix is simple — paprika and cumin — letting the sweet red pepper and whole plum tomatoes shine. A little Tabasco Green Sauce gives a subtle green chile heat that complements the basil and keeps the dish lively without overwhelming it.

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 small red onion, finely chopped
• 2 garlic cloves, finely minced
• 1 red bell pepper, finely chopped into strips
• 1 teaspoon paprika
• ½ teaspoon cumin
• 1 handful fresh basil leaves
• 1 teaspoon Tabasco Green Sauce, or more to taste
• 120 g cooked chickpeas, well drained, ½ cup
• 2 cans organic whole plum tomatoes, 14 oz
• 4 large free-range eggs
• Sea salt and freshly-cracked black pepper

Equipment

• A 10–12 inch (25–30 cm) skillet or frying pan with a lid (ovenproof if you prefer to finish in the oven)
• Wooden spoon or spatula
• Measuring spoons and scale or cups
• Can opener and small bowl to crush tomatoes (optional)

Prep at a glance

• Finely chop the red onion.
• Finely mince the garlic.
• Cut the red bell pepper into thin strips.
• Drain the cooked chickpeas thoroughly.
• Open the plum tomato cans and gently crush the tomatoes in the can or in a bowl.
• Pick and lightly tear the basil leaves.

Step-by-step instructions

Follow these steps in order for a reliable, flavorful result.

1. Heat the oil: Place the skillet over medium heat and add 2 tablespoons extra virgin olive oil. Allow the oil to warm until it shimmers but does not smoke.
2. Sauté the aromatics: Add the 1 small red onion (finely chopped) to the hot oil. Cook, stirring occasionally, until the onion is soft and translucent, about 4–6 minutes. Add the 2 garlic cloves (finely minced) and continue to cook for 30–60 seconds, stirring, until fragrant.
3. Add the pepper: Stir in the 1 red bell pepper (finely chopped into strips). Cook for 4–5 minutes, stirring periodically, until the pepper begins to soften but still holds some shape.
4. Season the base: Sprinkle in 1 teaspoon paprika and ½ teaspoon cumin. Stir to coat the vegetables and cook for 30–45 seconds to toast the spices and bring out their aroma.
5. Add tomatoes and simmer: Pour in the contents of the 2 cans organic whole plum tomatoes (14 oz each). Use a spoon or your spatula to break the tomatoes into bite-sized pieces and stir them into the vegetables. Bring the mixture to a gentle simmer.
6. Adjust texture and seasoning: Let the sauce simmer, stirring occasionally, for 8–12 minutes. This cooks down the tomatoes slightly and concentrates the flavors. Season with sea salt and freshly-cracked black pepper to taste. Add 1 teaspoon Tabasco Green Sauce, or more to taste, and stir to combine.
7. Add chickpeas and basil: Stir in the 120 g cooked chickpeas, well drained (½ cup), and 1 handful fresh basil leaves (torn or roughly chopped). Continue to simmer for another 2–3 minutes so the chickpeas warm through and the basil releases its flavor into the sauce.
8. Create wells for the eggs: Using the back of a spoon, make four shallow wells in the tomato-chickpea mixture. Gently crack 4 large free-range eggs, one into each well, taking care not to break the yolks.
9. Cook the eggs: Reduce the heat to low and cover the skillet with a lid. Let the eggs cook until the whites are set but the yolks remain soft, about 6–9 minutes. If you prefer firmer yolks, cook a couple of minutes longer. Alternatively, if your skillet is ovenproof, transfer it to a preheated 375°F (190°C) oven and bake uncovered for 6–8 minutes for softly set yolks or longer for firmer yolks.
10. Finish and serve: Once the eggs are cooked to your liking, remove the skillet from heat. Sprinkle additional torn basil if you like, then finish with a final grind of black pepper and a pinch of sea salt. Serve directly from the pan with crusty bread, pita, or on top of steamed grains for a heartier meal.

Taste and texture notes

This version of shakshuka balances silky tomato sauce and runny egg yolks with the nutty, slightly firm texture of chickpeas. The paprika and cumin add a warm, smoky foundation that doesn’t overpower the tomatoes. The Tabasco Green Sauce offers a mild, tangy heat; adjust the amount to suit your preference. Fresh basil brings a bright, herbal lift at the end.

Serving suggestions

• Classic: Serve with slices of toasted crusty bread for mopping up yolks and sauce.
• Grains: Spoon over warm cooked couscous, quinoa, or rice for a satisfying bowl.
• Greens: Pair with a crisp side salad of cucumber, lemon, and olive oil for contrast.
• Cheese: Crumble a little feta or a mild sheep’s milk cheese on top if you like a salty, creamy finish.

Make-ahead and storage

You can prepare the tomato-chickpea base up to 2 days ahead and store it in an airtight container in the refrigerator. Reheat gently in a skillet over low heat, then proceed with the egg step. Leftovers with eggs already cooked will keep for 2 days refrigerated; reheat carefully to avoid overcooking the eggs. For longer storage, freeze the tomato-chickpea sauce for up to 3 months—thaw overnight in the refrigerator before reheating and adding fresh eggs.

Ingredient swaps and tips

• If you don’t have Tabasco Green Sauce, substitute with 1 teaspoon of your favorite green hot sauce or a squeeze of jalapeño vinegar for brightness.
• Use canned crushed tomatoes instead of whole plum tomatoes if you prefer a smoother sauce; keep the same total volume.
• For more heat, add a pinch of red pepper flakes when you toast the spices.
• To make this meal even more filling, stir in a handful of spinach or kale along with the chickpeas and allow it to wilt into the sauce.

Common questions

Can I make this vegan? Yes — replace the eggs with extra chickpeas or firm cubes of tofu, and simmer until heated through. Add a drizzle of olive oil and extra herbs before serving to mimic richness.

How do I ensure the eggs cook evenly? Cook them over low heat and keep the pan covered. This traps steam and cooks the tops of the eggs without overcooking the bottoms. If your pan isn’t covered, you can spoon hot sauce over the whites to help set them.

Can I use dried chickpeas? Yes, but they must be soaked and fully cooked ahead of time. The recipe calls for 120 g cooked chickpeas, well drained, which is roughly ½ cup.

Why this makes a great everyday meal

This dish is quick to assemble, relies on mostly pantry staples, and feels special enough for guests. It’s adaptable, forgiving, and delivers bright, comforting flavor with minimal fuss. The chickpeas add satisfying bite and make the skillet more substantial, so a small serving goes a long way.

Final notes

Shakshuka is a forgiving, joyful meal. Don’t stress small variations; stirring the tomatoes, tasting for salt, and keeping the heat moderate are the keys. With 2 tablespoons extra virgin olive oil, the aromatics softened and the spices briefly toasted, the tomato base will sing. The 120 g cooked chickpeas bring great texture while 4 large free-range eggs give the dish its classic, rich finish. Serve warm, tear into the yolks, scoop up sauce and chickpeas with bread, and enjoy.

Happy cooking — and enjoy your Easy Shakshuka with Chickpeas.