Chickpea Shakshuka

This Chickpea Shakshuka is the ultimate weeknight winner: a silky tomato base perfumed with cumin, smoked paprika, and a hint of chilli, bulked out with tender chickpeas for extra protein and oomph. Crack in a few eggs and let them poach right in the sauce for a satisfying, saucy supper that comes together in 30 minutes with one pan and store-cupboard staples. Serve with crusty bread, pitta, or a scoop of rice to catch every last drop.

Servings: 2–3

Prep: 10 min – Cook: 20 min – Total: 30 min

Ingredients

• 1 tbsp olive oil

• 1 small onion, finely chopped

• 1 small red pepper, diced

• 2 cloves garlic, minced

• 1 tsp ground cumin

• 1 tsp smoked paprika

• ¼ tsp chilli flakes (to taste)

• 1 tbsp tomato purée

• 1 × 400 g tin chopped tomatoes

• 1 × 400 g tin chickpeas, drained & rinsed

• 50–100 ml water (as needed)

• Fine salt & freshly ground black pepper

• Pinch of sugar (to balance acidity)

• 2–4 eggs

Instructions

Sauté the aromatics

Heat the olive oil in a large frying pan or sauté pan (with lid) over medium heat. Add the onion and red pepper; cook 3–4 minutes until softened. Stir in the garlic, cumin, smoked paprika, and chilli flakes; cook 30–60 seconds until fragrant.

Build the base

Stir in the tomato purée and cook 1 minute to deepen the flavour. Tip in the chopped tomatoes and chickpeas, plus 50 ml water to loosen. Season with salt, black pepper, and a small pinch of sugar. Simmer 8–10 minutes, stirring occasionally, until thick and saucy. Add a splash more water if it’s getting too tight.

Add the eggs

Use a spoon to make 2–4 small wells in the sauce. Crack an egg into each. Reduce the heat to low, cover, and cook 6–8 minutes, or until the whites are set and the yolks are still runny.

Serve.

Taste and adjust seasoning. Scatter with parsley or coriander and serve hot with bread, pitta, or rice.

Tips & Tricks

✅ Balance the acidity: The pinch of sugar softens sharp tomatoes. A squeeze of lemon at the end adds brightness if needed.

✅ Spice it your way: Swap chilli flakes for a spoon of harissa, or add a pinch of ras el hanout for warmth.

✅ Veg boost: Stir in a handful of spinach or chopped kale for the last 1–2 minutes.

✅ Make it vegetarian-mezze style: Finish with crumbled feta, olives, or a drizzle of yoghurt and olive oil.

✅ Egg doneness guide: 6 minutes = jammy yolks; 7–8 minutes = mostly set; 9–10 minutes = fully set.