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Close-up photo of a cast iron pan with shakshuka topped with eggs.
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5 from 6 votes

Easy Shakshuka Recipe

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 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast, Brunch, Dinner, Lunch
Cuisine: Mediterranean, Middle Eastern
Diet: Gluten Free, Grain Free, Low FODMAP Option, MIND Diet, Vegetarian
Servings: 4 servings
Calories: 304kcal
Author: EA Stewart, RD | Registered Dietitian Nutritionist

Equipment

  • cast iron skillet

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 small onion peeled, & finely chopped
  • 2 cloves garlic peeled & minced
  • 15 ounces canned garbanzo beans drained & rinsed
  • 2 teaspoons smoked paprika
  • 1 teaspoon fennel seed
  • 1/2 teaspoon crushed red pepper flakes or to taste
  • 28 ounces canned crushed tomatoes
  • 1/2 teaspoon salt or to taste
  • Ground black pepper to taste
  • 6 whole large eggs
  • Fresh oregano chopped, to taste
  • 1 cup feta cheese
  • Bread for serving optional

Instructions

  • Pre-heat the 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 ~ 7-10 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!

Notes

Low FODMAP Option
  • Omit the garlic and onion.
  • Swap the extra virgin olive oil with garlic oil.
  • 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

Nutrition

Serving: 1serving | Calories: 304kcal | Carbohydrates: 33g | Protein: 15g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 39mg | Sodium: 1284mg | Potassium: 828mg | Fiber: 9g | Sugar: 10g | Vitamin A: 1177IU | Vitamin C: 20mg | Calcium: 306mg | Iron: 5mg