Chickpea Shakshuka
Eggs poached in a smoky, spiced tomato and chickpea sauce. This is the one-pan breakfast that actually keeps you full: the chickpeas bring fibre and plant protein, the eggs bring the rest. Works just as well for a lazy dinner as it does for brunch.
Method
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Heat the oil in a large, deep frying pan over medium heat. Soften the onion and pepper for 6 to 7 minutes until they start to caramelise at the edges.
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Stir in the garlic, smoked paprika, cumin, and chilli flakes and cook for a minute until fragrant, then add the tomato paste and cook out for another minute.
💡 Tip: Blooming the spices in the oil is what gives shakshuka its depth. Don't rush it. -
Pour in the chopped tomatoes and add the chickpeas. Simmer for 10 minutes until the sauce thickens, then stir through the spinach until wilted. Season well.
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Make six wells in the sauce with the back of a spoon and crack an egg into each. Cover the pan and cook for 6 to 8 minutes until the whites are set but the yolks are still runny.
💡 Tip: Keep the lid on to poach the tops of the eggs. Check early, they go from runny to firm fast. -
Crumble over the feta if using, scatter with fresh coriander or parsley, and serve straight from the pan.
Notes
Let the sauce thicken properly before the eggs go in. A watery sauce won't hold the wells and the eggs will drift.
Cook the eggs to your liking: cover the pan for set whites and runny yolks, around 6 to 8 minutes, or leave it uncovered a little longer for firmer yolks.
The chickpeas are what set this apart from a standard shakshuka. They add fibre and plant protein and make it a genuine meal, not just eggs in sauce.
A little crumbled feta on top is optional but worth it. Add it fresh rather than baking it in.
Nutrition Information
| Calories | 352kcal |
| Total Fat | 15g |
| Total Carbohydrates | 37g |
| Protein | 20g |
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Frequently Asked Questions
Can I make the sauce ahead?
Yes. Make the tomato and chickpea base, store it in the fridge for up to 3 days, then reheat and add fresh eggs when you want to serve. It's a great way to have a fast breakfast on hand.
Is this actually high protein?
Between the eggs and the chickpeas, yes. The chickpeas also push the fibre up, which is where most egg-based breakfasts fall short. Add feta for a little more.
What do I serve it with?
Traditionally wholemeal pita or crusty bread for dipping. If you're watching carbs, it's substantial enough to eat on its own or with a side salad.
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