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How to Make Chickpea Shakshuka
Chickpea Shakshuka is a delightful and nutritious twist on the classic shakshuka. For some extra plant-based protein, chickpeas are added to this flavor-packed breakfast.
15 min prep time
25 min cook time
4servings
1/4 of the skillet + 1/4 small pita
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Step-By-Step Instructions:
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Heat olive oil in a large skillet over medium heat.
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Add chopped onions and cook until softened, about 5 minutes.
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Stir in minced garlic and cook for an additional 30 seconds.
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Sprinkle ground cumin, paprika, and ground coriander over the onions and garlic.
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Pour in diced tomatoes and chickpeas. Season with ½ teaspoon each salt and pepper. Simmer for 10–15 minutes until the mixture thickens.
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Make small wells in the mixture and crack the eggs into each well. Spring with ½ teaspoon salt.
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Cover the skillet and cook for 5–7 minutes, or until the egg whites are set but the yolks are still runny (adjust cooking time based on egg preference).
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Garnish with chopped fresh basil and serve with slice of pita.
Nutrition facts
4 Servings
-
Serving Size
1/4 of the skillet + 1/4 small pita
- Amount per serving Calories 260
- % Daily value*
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Total Fat
11g
14%
- Saturated Fat 2g 10%
- Trans Fats 0g
- Cholesterol 185mg 62%
- Sodium 440mg 19%
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Total Carbohydrate
29g
11%
- Dietary Fiber 7g 25%
- Total Sugars 6g
- Added Sugars 0g 0%
- Protein 13g
- Potassium 400mg 9%
Ingredients
olive oil
1 tbsp
yellow onion (chopped)
1 med
garlic
3 clove
cumin
1 tsp
smoked paprika
1 tsp
ground coriander
1/2 tsp
canned diced tomatoes (no salt added)
1 (14 ounce) can
canned chickpeas (low sodium, drained and rinsed)
1 (14 ounce) can
salt (divided)
1/4 tsp
black pepper
1/2 tsp
eggs
4 large
fresh basil (chopped, for garnish)
1 tbsp
whole wheat pita (cut into fourths)
1 small
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