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5 from 3 votes

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!
Prep Time10 mins
Cook Time16 mins
Total Time26 mins
Course: Breakfast, Brunch, Dinner, Lunch
Cuisine: Gluten Free, Grain Free, Low FODMAP Option, Middle Eastern, Vegetarian
Servings: 4 servings
Calories: 404kcal
Author: EA Stewart, RD | Registered Dietitian Nutritionist



  • 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