Shakshuka with Chickpeas
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Shakshuka, or eggs cooked in spicy tomato sauce, is an easy, vegetarian dish to make for breakfast, brunch, or brinner. Chickpeas add texture and fiber and crumbled goat cheese instead of feta for lower sodium.
Course: Soup
Cuisine: Middle Eastern
Servings: 3 -4 servings
Author: Priscilla
  • 1/4 cup olive oil
  • 1/2 medium onion finely chopped
  • 4 garlic cloves minced
  • 1 jalapeno seeded and finely chopped
  • 1 15- ounce No-Salt canned chickpeas
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon ground cumin
  • 1 28- ounce can No Salt diced tomatoes
  • 1/8 teaspoon red chile flakes
  • freshly ground pepper
  • 1 cup crumbled goat cheese
  • 6 large eggs
  • 1 tablespoon chopped flat leaf parsley
  • 1 tablespoon chopped fresh cilantro
  • Warm pita bread
  1. Preheat oven to 425 degrees.
  2. Heat oil in a large ovenproof skillet over medium-high heat. Add onion, garlic, and jalapenos; cook, stirring occasionally, until onion is soft, about 8 minutes. Add chickpeas, paprika, and cumin and cook for 2 more minutes.
  3. Add crushed tomatoes and their juices and sprinkle with chile flakes. Bring to a gentle boil, reduce heat to medium-low and simmer, stirring occasionally, until sauce thickens slightly, about 10 minutes. Season with salt (if desired) and ground pepper.
  4. Sprinkle crumbled goat cheese evenly over the sauce. Crack eggs, one at a time, evenly on top of the sauce. Transfer skillet to oven and bake untikl whites aer just set, but yolks are still runny, about 5 minutes. Garnish with parsley and/or cilantro. Serve with pita for dipping.
Recipe Notes

Adapted from Bon Appetit's recipe for Poached Eggs in Tomato Sauce with Chickpeas and Feta.