30-Minute Shakshuka with Chickpeas

Shakshuka, often linked to a Maghrebi word for mixture, is eggs gently poached in a spiced tomato sauce. This thirty-minute skillet version adds chickpeas alongside cumin, smoked paprika, and sweet peppers.

Serves 4 · 10 min prep · 20 min cook

Estimate for one serving

• 340 cal
• 22g protein
• 24g carbs
• 18g fat
• 3g fiber

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Ingredients

• 2 tbsp extra-virgin olive oil
• 1 medium, diced yellow onion
• 1, diced red bell pepper
• 3, minced garlic cloves
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz), drained and rinsed cooked chickpeas
• 8 large eggs
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup, chopped fresh cilantro
• 1/3 cup crumbled feta

Instructions

1. 1Heat the olive oil in a large 12-inch skillet over medium heat until it shimmers.
2. 2Add the diced onion and bell pepper; sauté 5–6 minutes until softened and lightly golden at the edges.
3. 3Stir in the minced garlic, cumin, smoked paprika, and cayenne; cook 45 seconds until fragrant.
4. 4Pour in the crushed tomatoes and drained chickpeas; season with salt and black pepper.
5. 5Bring the sauce to a gentle simmer, then reduce heat to medium-low and cook uncovered 8–10 minutes until slightly thickened and bubbling softly.
6. 6Use the back of a spoon to make eight small wells in the sauce.
7. 7Crack one egg into each well, keeping yolks intact.
8. 8Cover the skillet and cook 6–8 minutes until the whites are just set and yolks remain runny, or longer for firmer yolks.
9. 9Remove from heat, scatter cilantro and feta over the top, and let rest 1 minute.
10. 10Scoop two eggs with plenty of sauce and chickpeas onto each plate and serve hot with optional toast on the side.