This Easy Shakshuka Recipe with Spiced Chickpeas & Tomatoes will tantalize your taste buds. It’s packed with vegetarian protein and fiber-perfect for any meal of the day!

What’s shakshuka?

Have you heard of, made, or eaten Shakshuka before? If so, you know just how darn delicious it is! Personally, I saved a gazillion easy shakshuka recipes on Pinterest before creating my own version. After one bite, I was hooked, and so was my family.

easy shakshuka recipe with tomatoes and chickpeas in a cast iron pan

If you’re not familiar with shakshuka, aka shakshouka, according to Wikipedia, it’s “a dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion and garlic, and commonly spiced with cumin, paprika, cayenne pepper, and nutmeg.”

The exact origin of shakshuka is under debate, with Turkey, Morocco, and Yemen all being possible origins. Today, shakshuka is a traditional Arab meal, and is popular in Mediterranean cuisines as well.

Tips for making this easy shakshuka recipe…

My easy shakshuka recipe pairs tradional shakshuka ingredients (eggs, tomatoes, olive oil, onions, garlic, and paprika) with chickpeas, fennel seed, and oregano. Feta cheese on top is optional, and I highly recommend serving it with crusty gluten free bread to soak up all the sauce. Yum!

And, besides how yummy it is, the best part of the easy shakshuka recipe, is that it truly is SO easy to make!

  1. First you make the spiced chickpea tomato sauce in an oven proof skillet (I love my Lodge Cast Iron Pan!).
  2. Then you crack the eggs on top of the sauce & bake the shakshuka in the oven.
  3. To finish, top with fresh oregano and (optional) feta cheese.
  4. Oh, and don’t forget the warm, crusty gluten free bread for mopping up all that delicious shakshuka sauce!

What to serve with this easy shakshuka recipe…

This easy shakshuka recipe is a one dish meal. Hello less dishes to wash! But, as I mentioned above, if you’re looking for something to serve with your shakshuka, don’t forget the bread!!!

And, I also like to serve mine with some fruit on the side. Orange slices topped with cinnamon are a delicious way to round out your meal-whether it’s breakfast, brunch, lunch, or dinner!

Following a low FODMAP diet and want to make this easy shakshuka? I’ll show you how!

  • Omit the garlic and onion.
  • Swap the extra virgin olive oil with garlic oil (I like this low FODMAP garlic oil from FODY foods).
  • For extra flavor, thinly slice the green part of one leek, and saute it in place of the regular onion.
Close-up photo of a cast iron pan with shakshuka topped with eggs.

Easy Shakshuka Recipe with Chickpeas, Tomatoes, and Spices

This Easy Shakshuka Recipe with Chickpeas, Tomatoes, and Spices, will tantalize your tastebuds. It's packed with vegetarian protein & fiber-perfect for any meal of the day!
5 from 6 votes
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Prep Time: 10 minutes
Cook Time: 16 minutes
Total Time: 26 minutes
Servings: 4 servings


  • 1 tablespoon extra virgin olive oil
  • 1 small onion, small, peeled, & finely chopped
  • 2 cloves garlic, peeled & minced
  • 15 ounces garbanzo beans, i.e 1 15-ounce can, drained & rinsed
  • 2 teaspoons smoked paprika
  • 1 teaspoon fennel seed
  • Crushed red pepper flakes, ~ 1/2-1 teaspoon or to taste
  • 28 ounces crushed tomatoes, i.e. 1 28-ounce jar or can
  • 1/2 teaspoon salt, or to taste
  • Ground black pepper, to taste
  • 6 large eggs
  • Fresh oregano, chopped, to taste
  • Feta cheese, optional, to sprinkle on top
  • Bread for serving, optional


  • Pre-heat oven to 350 degrees F. Heat a 12-inch oven proof skillet (cast iron works well) over medium heat. Add olive oil to the skillet, then add the chopped onions. Saute over medium heat for 2 minutes, then stir in the garlic.
  • Add chickpeas to the skillet, along with paprika, fennel seed, and crushed red peppers. Stir well to combine ingredients and saute for 1 minute.
  • Pour crushed tomatoes into the skillet, stir to combine with other ingredients, and simmer on low heat for 5 minutes. Season to taste with salt and pepper.
  • Spread tomato chickpea mixture evenly across the skillet, and carefully crack the eggs, one at a time, over mixture. Transfer skillet to the oven and bake for ~ 8-10 minutes or until eggs are cooked to desired doneness.
  • Divide into 4 servings and top with fresh oregano and feta cheese if desired. Serve with fresh, crusty gluten free bread if desired-it's delicious dipped in the Spicy Shakshuka sauce!


Low FODMAP Option
  • Omit the garlic and onion.
  • Swap the extra virgin olive oil with garlic oil (I like this one from FODY foods).
  • For extra flavor, thinly slice the green part of one leek, and saute it in place of the regular onion.
Serving Suggestions
  • Crusty (gluten free) bread
  • Fresh fruit or a green salad


Serving: 1serving | Calories: 404kcal | Carbohydrates: 47g | Protein: 24g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 316mg | Sodium: 683mg | Potassium: 1057mg | Fiber: 13g | Sugar: 15g | Vitamin A: 1407IU | Vitamin C: 21mg | Calcium: 180mg | Iron: 7mg
EA Stewart, RD | Registered Dietitian Nutritionist
Course Breakfast, Brunch, Dinner, Lunch
Cuisine Gluten Free, Grain Free, Low FODMAP Option, Middle Eastern, Vegetarian
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Looking for some other easy recipes you can eat for any meal of the day? I’ve got a few more I think you’ll love!

Let’s Chat! Do you have any questions about making this easy shakshuka recipe? Have you made shakshuka before? What other ingredients do you like to add to your shakshuka? What recipe, nutrition topic, or healthy living tip would you like to see next on The Spicy RD???