Go Back
- 1 can (15 oz) chickpeas, drained and rinsed - 1 tablespoon olive oil - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 red bell pepper, diced - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper (optional, for heat) - 1 can (14 oz) diced tomatoes - 1 tablespoon tomato paste - Salt and pepper to taste - 4 large eggs - Fresh parsley, chopped (for garnish) - Feta cheese, crumbled (for garnish) - Pita bread or crusty bread (for serving) For this Mediterranean chickpea shakshuka, I love using fresh ingredients. You can find chickpeas in any grocery store. Look for cans that have no added salt for a cleaner taste. Fresh herbs like parsley can be found in the produce section. If you can't find chickpeas, lentils work well as a substitute. You can also switch the red bell pepper for green, yellow, or even zucchini. Each choice adds a new twist to the dish. Spices are key here. Ground cumin and smoked paprika bring warmth and depth. If you're not a fan of spice, skip the cayenne. This recipe is flexible and can adapt to your taste. This dish takes about 10 minutes to prep and 30 minutes to cook. You can work fast by gathering your ingredients first. Chop the onion, garlic, and bell pepper ahead of time. This saves time and makes cooking smoother. Key techniques for this recipe include sautéing and simmering. Sautéing brings out the flavor of the onion and garlic. Simmering helps meld the spices and tomatoes together. 1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. 2. Add the finely chopped onion. Sauté it until it turns translucent, about 5 minutes. 3. Next, stir in 2 cloves of minced garlic and the diced red bell pepper. Sauté for another 3-4 minutes until the bell pepper softens. 4. Now, add 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, and 1/2 teaspoon of cayenne pepper if you like heat. Stir and cook for 1 minute until you smell the spices. 5. Pour in 1 can of diced tomatoes and add 1 tablespoon of tomato paste. Stir well and let it simmer for about 10 minutes. This helps the flavors mix. Season with salt and pepper to taste. 6. Stir in the drained and rinsed chickpeas. Cook for an additional 5 minutes to heat through. 7. Use a spoon to make small wells in the chickpea mixture. Crack 4 large eggs into each well. 8. Cover the skillet and cook for 5-7 minutes. This time will let the eggs cook to your liking, whether you want runny yolks or fully cooked eggs. 9. Once done, remove the skillet from heat. Sprinkle with fresh chopped parsley and crumbled feta cheese. 10. Serve the shakshuka warm with pita bread or crusty bread for dipping. Enjoy this flavorful Mediterranean dish! To make your Mediterranean Chickpea Shakshuka truly shine, focus on texture and flavor. Start by sautéing the onions until they are soft. This brings out their sweetness. Add garlic and bell pepper next. This step builds a rich base. Proper seasoning is key. Use salt and pepper to enhance the flavors. Add spices like cumin and smoked paprika for warmth. If you like heat, add cayenne pepper for a kick. Common mistakes include overcooking the eggs. Keep an eye on them. You want creamy yolks or fully cooked eggs, not rubbery ones. Also, don’t skip the fresh herbs and feta. They add a fresh taste. Pair your Shakshuka with a fresh salad. A simple cucumber and tomato salad works well. You can also serve it with hummus or tzatziki for extra flavor. The best bread for Shakshuka is pita or crusty bread. They are perfect for scooping up the sauce and eggs. For drinks, a light white wine pairs nicely. A sparkling water with lemon is also refreshing. Enjoy your meal with good company! {{image_2}} You can make Mediterranean Chickpea Shakshuka your own by adding extra veggies. Spinach or zucchini blend well and boost nutrition. Just chop them up and toss them in while you cook. For protein lovers, you can add sausage or tofu. Cook the sausage first until it’s browned. If using tofu, cube it and fry it lightly before mixing in. This way, you add a hearty touch to your dish. If you want a vegan option, you can swap the eggs. Use tofu or chickpea flour to create a scramble. Just mix the chickpea flour with water and seasonings, then cook it in the wells of the shakshuka. Experimenting with spices can elevate your shakshuka. Try different spice mixes like za'atar or harissa for a unique twist. Just sprinkle them in when you add the tomatoes. Want heat? Add hot sauce or a pinch of chili flakes. If you prefer sweetness, a dash of honey can balance the spices nicely. You can also add international flavors. Fresh Mediterranean herbs like basil or dill bring freshness. Different cheeses like goat cheese or mozzarella can change the taste too. Each choice adds its own charm to this dish. To keep your Mediterranean Chickpea Shakshuka fresh, store it in the fridge. First, let the dish cool down to room temperature. Then, use an airtight container. Glass containers work great since they don't stain or hold odors. You can also use plastic containers, but make sure they are BPA-free. This dish lasts about 3 to 4 days in the fridge. Always check for off smells or mold before eating leftovers. When reheating, you want to keep the flavor and texture just right. The oven is the best choice, as it warms the dish evenly. Preheat it to 350°F (175°C) and heat for about 15 minutes. If you use a microwave, cover the dish with a damp paper towel. Heat in short bursts of 1-2 minutes, stirring in between. This helps prevent overcooking the eggs. When serving reheated shakshuka, add fresh parsley or feta on top for a pop of flavor. Enjoy it warm with more pita or crusty bread! What is Shakshuka? Shakshuka is a tasty dish with eggs cooked in a spicy tomato sauce. It comes from North Africa and is popular in the Middle East. You enjoy it for breakfast, lunch, or dinner. The sauce often includes spices like cumin and paprika, giving it a rich flavor. Can I make Mediterranean Chickpea Shakshuka ahead of time? Yes! You can prepare the sauce a day before. Just store it in the fridge. When you are ready to eat, reheat the sauce. Then add the eggs and cook them fresh. This saves time and still tastes great. How do I know when the eggs are done cooking? You can check the eggs by looking at the whites. They should be firm and set. The yolks can stay runny or firm, depending on your taste. For runny yolks, cook for about 5 minutes. For firmer yolks, cook around 7 minutes. What to do if the dish is too watery or dry? If your shakshuka is watery, let it simmer longer. This helps thicken the sauce. If it’s too dry, add a splash of water or more tomatoes. Stir well and let it heat through. Adjusting spiciness in the recipe To reduce heat, use less cayenne pepper. You can also add a little sugar to balance the spice. If you want it spicier, add more cayenne or a dash of hot sauce. Taste as you go! How to make Shakshuka in a larger batch for meal prep To make a larger batch, simply double the ingredients. Use a bigger skillet to cook all at once. You can store leftovers in the fridge for up to 4 days. Reheat individual portions when you are ready to eat. Overview of the nutritional content per serving Each serving of Mediterranean Chickpea Shakshuka has about 300 calories. It also has protein from eggs and chickpeas. Plus, it’s rich in fiber, vitamins, and minerals. Discussing health benefits of chickpeas and other ingredients Chickpeas are great for you! They help with digestion and keep you full. They also have protein and iron. The tomatoes are full of vitamins and antioxidants, which are good for your heart. How to make the dish more nutritious with additional ingredients You can add spinach or kale for extra vitamins. Try adding zucchini for more fiber. If you want more protein, consider adding sausage or tofu. This makes the meal even more filling and healthy. In this article, I shared a detailed guide to making Mediterranean Chickpea Shakshuka. We covered ingredient breakdowns, step-by-step cooking instructions, and handy tips for perfecting your dish. Remember to experiment with different flavors and ingredient variations to suit your taste. Proper storage and reheating methods will keep your leftovers delicious. Now, get cooking and enjoy the unique flavors of Shakshuka!

Mediterranean Chickpea Shakshuka

Discover the delightful flavors of Mediterranean Chickpea Shakshuka, a healthy and satisfying dish that's perfect for any meal! This easy recipe features protein-packed chickpeas, fresh veggies, and perfectly poached eggs, all simmered in a savory tomato sauce. Garnish with feta and parsley for a burst of flavor. Click through to explore this delicious recipe and bring a taste of the Mediterranean to your kitchen!
Print Recipe Pin Recipe

Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

1 tablespoon olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

1 red bell pepper, diced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (optional, for heat)

1 can (14 oz) diced tomatoes

1 tablespoon tomato paste

Salt and pepper to taste

4 large eggs

Fresh parsley, chopped (for garnish)

Feta cheese, crumbled (for garnish)

Pita bread or crusty bread (for serving)

Instructions
 

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

    Stir in the minced garlic and diced red bell pepper. Sauté for an additional 3-4 minutes until the bell pepper is soft.

      Add the ground cumin, smoked paprika, and cayenne pepper (if using). Stir to combine and cook for 1 minute until fragrant.

        Pour in the diced tomatoes and add tomato paste. Stir well and let the mixture simmer for about 10 minutes, allowing the flavors to meld. Season with salt and pepper to taste.

          Stir in the chickpeas and cook for another 5 minutes, letting everything heat through.

            Using a spoon, create small wells in the chickpea mixture and crack an egg into each well.

              Cover the skillet and cook for about 5-7 minutes, or until the eggs are cooked to your desired doneness (runny yolks or fully cooked).

                Remove from heat and sprinkle with chopped parsley and crumbled feta cheese.

                  Serve warm with pita bread or crusty bread to scoop up the shakshuka.

                    Prep Time: 10 min | Total Time: 30 min | Servings: 4