Go Back
Homemade Easy Shakshuka with Chickpeas photo

Easy Shakshuka with Chickpeas

A simple, flavorful shakshuka with chickpeas and runny eggs, perfect for a quick breakfast or light dinner.
Print Recipe Save it
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings

Equipment

  • ovenproof skillet
  • Mixing Bowl
  • Wooden Spoon or Spatula
  • Measuring Spoons
  • Can opener

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
  • 1/2 teaspoon ground cumin
  • 1 handful fresh basil leaves
  • 1 teaspoon Tabasco Green Sauce or more to taste
  • 120 g cooked chickpeas well drained (about 1/2 cup)
  • 2 cans organic whole plum tomatoes 14 oz cans
  • 4 large free-range eggs
  • sea salt to taste
  • freshly cracked black pepper to taste

Instructions
 

  • Preheat the oven to 180°C (356°F).
  • Empty the canned tomatoes into a large bowl and squeeze them through your fingers to break them into a chunky purée; reserve any tomato juice.
  • Heat the olive oil in a large ovenproof skillet over medium heat. Add the chopped red onion and bell pepper and cook without stirring for 4–5 minutes, until softened and lightly browned.
  • Add the minced garlic, paprika, and cumin; stir and cook until fragrant, about 30 seconds.
  • Stir in the crushed tomatoes and combine. Reduce the heat to a gentle simmer and cook about 8 minutes, adding the drained chickpeas halfway through. If the sauce becomes too thick, add some reserved tomato juice. Season with sea salt, black pepper, and stir in a few torn basil leaves.
  • Use the back of a spoon to make four wells in the sauce near the pan edge. Crack one egg into each well and season the eggs lightly with salt and pepper.
  • Transfer the skillet to the middle oven rack and bake 6–8 minutes, until egg whites are set and yolks remain runny (cook longer for firmer yolks).
  • Remove from the oven, sprinkle with the remaining basil leaves, and serve immediately with crusty bread if desired.

Notes

  • Use reserved tomato juice to loosen the sauce if needed.
  • Adjust Tabasco to your preferred heat level.
  • Cook eggs longer if you prefer firm yolks.
  • Fresh basil can be torn rather than chopped for best texture.