This Chickpea Shakshuka is my dietitian upgrade on the classic, with chickpeas added for extra fiber, eggs cooked in a delicious harissa-spiced tomato sauce, and a little feta on top. It's easy to make, uses just one pan, and is a great option for breakfast/brunch, or even dinner.
A Quick Look At This Recipe
✅ Recipe Name: Chickpea Shakshuka with Harissa and Feta
🕒 Ready In: About 30–35 minutes
👪 Serves: 4, or serves 2 for a more generous portion
🍽 Nutrition: 257 calories, 13.5 grams protein, 5.5 grams fiber and 23 grams carbohydrates per serving
🥣 Main Ingredients: Chickpeas, eggs, canned tomatoes, harissa, feta
📖 Dietary Info: Vegetarian; contains egg and cheese
⭐ Why You'll Love It: A flavorful, satisfying breakfast or brunch made in one pan
I love a good shakshuka for a weekend breakfast, but I'll often have this for dinner too as it is so simple and quick to make. I've added chickpeas to make it a little more filling and give it an extra boost of fiber and I usually serve it with some crusty sourdough bread.
More egg-based breakfast recipes you'll love:
- My tortilla egg cups - these are baked inside a crunchy tortilla shell and make a great portable snack
- My baked feta cheese eggs with veggies - I took the viral baked feta eggs and added lots more veggies in, but everything still cooks together in the same amount of time
Jump to:
Recipe Nutrition Highlights
As a dietitian, one thing I particularly like about adding chickpeas to shakshuka is that you're getting both plant protein and fiber, along with the protein from the eggs. The red pepper, onion and tomatoes bring extra vegetables into the meal, too.
The nutrition calculation is for 4 servings and doesn't include any bread. You could have this as 2 generous servings if you prefer and I recommend serving this with a slice of your favorite sourdough or wholewheat toast. This will make it a more substantial breakfast or lunch.
Nutrition information was calculated using Cronometer, a nutrition tracking tool that uses the USDA FoodData Central database and verified brand data for accuracy. Estimates are based on the exact ingredients and amounts listed, so your numbers may vary slightly depending on the brands and measurements you use. Food is much more than just numbers though, so use these as a guide rather than a rule.
Key Ingredients & Substitutions
The complete ingredient list with measurements can be found in the recipe card below.
- Chickpeas: Canned chickpeas keep this easy and give the sauce a heartier texture. Drain and rinse them well before adding. if you find legumes can make you a little bloated or gassy draining and rinsing well can be very helpful.
- Harissa paste: If your new to using harissa paste, you can usually find it in the world foods aisle or the spice aisle. Its a hot chili pepper paste native to North Africa, and it also works great as a marinade for meat, added to soups and stews or mixed over roasted vegetables. It has a similar texture to pesto.
- Chopped tomatoes: I like to buy whole chopped tomatoes as I feel they have the best flavor.
- Eggs: I use whole eggs in this recipe.
- Feta and lemon: Feta adds a salty, creamy finish, while the lemon gives the tomato sauce a little freshness.
How To Make Chickpea Shakshuka
- Soften the vegetables. Heat the olive oil in a skillet over medium heat. Cook the onion and red pepper for about 5–6 minutes, until softened.
- Build the flavor. Stir in the garlic, harissa and cumin. Cook for a minute until fragrant.
- Simmer the sauce. Add the tomatoes, chickpeas, salt and pepper. Simmer uncovered for 8–10 minutes, until the sauce has thickened slightly. Taste and adjust the seasoning.
- Cook the eggs. Make four wells in the sauce and crack in the eggs. Cover and cook over low heat for around 5–8 minutes, until the whites are set and the yolks are to your liking.
- Finish and serve. Scatter over feta and herbs, squeeze over the lemon juice, and serve with sourdough.
Expert Tips for Making Chickpea Shakshuka
Storage
This chickpea shakshuka can be stored in the fridge for up to 4 days. Make sure to allow to cool fully before adding to an airtight container and refrigerating.
They can also be frozen for up to 3 months. I'd recommend freezing without the eggs or feta of possible and add these fresh for the best texture.
Recipe FAQs
It depends on the harissa you use. Some pastes have a gentle warmth, while others can be very hot. Choose a mild version if you don't want too much heat.
Yes! This entire recipe is cooked on the stovetop. Just use a skillet with a lid so the eggs cook in the simmering sauce.
Not exactly as written, because it contains eggs and feta. You could use the harissa chickpea and tomato sauce as a plant-based base and leave those ingredients out. I would add a vegan cheese to the top instead.
More Breakfast Recipes You'll Love
Looking for other dietitian approved breakfast recipes? Try these next:
📖 Recipe
One-pan Chickpea Shakshuka with Harissa and Feta
Equipment
- skillet or frying pan with a lid
Ingredients
- 1 tablespoon olive oil
- 1 small red onion diced
- 1 red bell pepper diced
- 2 garlic cloves minced
- 30 grams harissa paste 2 tablespoons
- ½ teaspoon ground cumin
- 400 grams canned chopped tomatoes 14 ounces; one standard can, with juices
- 240 grams canned chickpeas 8½ ounces; from one standard 400-gram / 14-ounce can, drained and rinsed
- ¾ teaspoon Morton kosher salt or ½ teaspoon fine table salt, plus more to taste
- ¼ teaspoon freshly ground black pepper plus more to taste
- 4 large eggs
- 40 grams feta cheese 1½ ounces, crumbled
- 2 tablespoons fresh parsley or cilantro coriander, chopped
- 1 tablespoon fresh lemon juice
To serve
- Sourdough bread optional; not included in nutrition
Instructions
- Heat the olive oil in a 10-inch (25 cm) skillet over medium heat. Add the onion and red pepper. Cook for 5–6 minutes, stirring occasionally, until softened.
- Stir in the garlic, harissa paste and cumin and cook for 1 minute, until fragrant.
- Add the chopped tomatoes, chickpeas, salt and pepper. Simmer uncovered over medium-low heat for 8–10 minutes, stirring occasionally, until the sauce is thick but still spoonable. Taste and add more seasoning if needed.
- Make four wells in the sauce and crack an egg into each. Cover and cook over low heat for 5–8 minutes, until the whites are set and the yolks are cooked to your preference.
- Remove from the heat. Sprinkle over the feta and herbs and finish with the lemon juice. Serve with sourdough if desired.
Save This Recipe! 💌
We'll email this post to you, so you can come back to it later!
Comments
No Comments