30-Minute Shakshuka with Chickpeas

Shakshuka, a beloved North African and Middle Eastern classic whose name evokes a lively mix, simmers eggs in a spiced tomato sauce. This speedy one-pan take folds in chickpeas for heartiness, ready in about half an hour.

Serves 4 · 10 min prep · 20 min cook

Estimate for one serving

• 310 cal
• 18g protein
• 28g carbs
• 14g fat
• 3g fiber

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Ingredients

• 2 tbsp olive oil
• 1 medium yellow onion
• 1 red bell pepper
• 3 garlic cloves
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/4 tsp chili flakes
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz), drained canned chickpeas
• 4 to 6 large eggs
• 1/4 cup fresh parsley
• 1 tsp salt
• 1/2 tsp black pepper
• optional crusty bread for serving

Instructions

1. 1Heat olive oil in a large deep skillet over medium heat until it shimmers. Dice the onion and bell pepper while the pan warms.
2. 2Add the onion and bell pepper and sauté 5 to 6 minutes, stirring often, until softened and the onion turns translucent.
3. 3Mince the garlic and stir it in along with cumin, smoked paprika, chili flakes, salt, and black pepper. Cook 30 to 45 seconds until fragrant.
4. 4Pour in the crushed tomatoes and drained chickpeas. Stir well to coat everything in the spiced sauce.
5. 5Bring the mixture to a gentle simmer, then reduce heat to medium-low and cook uncovered 8 to 10 minutes until the sauce thickens slightly and flavors meld.
6. 6Use the back of a spoon to make small wells in the sauce. Crack an egg into each well, spacing them evenly.
7. 7Cover the skillet and cook 5 to 7 minutes until the egg whites are set but the yolks remain runny, or longer if you prefer firmer yolks.
8. 8Remove from heat and scatter chopped fresh parsley over the top for brightness and color.
9. 9Spoon portions into shallow bowls, making sure each serving gets sauce, chickpeas, and at least one egg.
10. 10Serve immediately with warm crusty bread for dipping if desired; the whole skillet finishes in about 30 minutes start to finish.