Easy Shakshuka in a large skillet with toasted bread slice on the side, on wood board decorated with spices and basil leaves.

Easy Shakshuka with Chickpeas

Course: Breakfast
Cuisine: Middle Eastern
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Author: The Petite Cook
This Easy Shakshuka with Chickpeas is the vegetarian go-to breakfast recipe to make during the festive season! Loaded with energy-packed ingredients and naturally gluten-free, this one-pot egg recipe is totally easy to make in less than 30 mins.
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Ingredients

  • 2 tbsp extravirgin olive oil
  • 1 small red onion finely chopped
  • 2 garlic cloves finely minced
  • 1 red bell pepper finely chopped into strips
  • 1 tsp paprika
  • 1/2 tsp cumin
  • 1 handful fresh basil leaves
  • 1 tsp Tabasco Green Sauce or more to taste
  • 120 gr cooked chickpeas, well drained 1/2 cup
  • 2 cans organic whole plum tomatoes 14 oz
  • 4 large free-range eggs
  • Sea salt and freshly-cracked black pepper

Instructions

  • Preheat the oven to 180C/ 356F.
  • Transfer the tomatoes to a large bowl and squeeze through your fingers to create a chunky purée. Set aside until ready to use.
  • Heat a large oven-proof skillet over medium heat with the olive oil, then fold in red onion and chopped bell pepper, and cook without stirring for 4-5 min, until softened and gently browned.
  • Add garlic, paprika and cumin and cook, stirring, until fragrant, about 30 seconds.
  • Fold in the tomatoes and stir to combine. Reduce heat to a gentle simmer and cook for about 8 minutes, adding chickpeas half-way through cooking time. If the mixture gets to dry, pour in some of the tomato juice reserved from the can, then season to taste with salt and pepper, and stir in a couple of fresh basil leaves.
  • With the help of a spoon, make a well near the edge of the pan and break an egg directly into it. Repeat with the remaining eggs, then season them with salt and pepper to taste.
  • Transfer the pan to the oven in the middle rack and cook for about 6-8 min, until the eggs are cooked through and the yolks are still runny.
  • Remove from the oven, sprinkle with a handful basil leaves on top and serve straight away with crusty bread on the side.