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Chickpea Shakshuka

Servings Number 2 people
Prep Time 00h 10
Cooking Time 00h 20

Chickpea Shakshuka

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Ingredients and Method


  • 1 cup chickpeas, cooked
  • 2 cups diced tomatoes, from the can
  • 1 small white onion, sliced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper (adjust to taste for spiciness)
  • Salt and pepper to taste
  • 2 eggs
  • Sesame seeds (for topping)
  • Chopped parsley (for topping)


  1. Heat olive oil in a skillet over medium heat. Add sliced onions and minced garlic. Sauté until onions are soft and translucent, about 5 minutes.
  2. Add the ground cumin, paprika, ground coriander, and cayenne pepper to the skillet. Stir well to coat the onions and garlic with the spices. Cook for another minute to toast the spices.
  3. Add the cooked chickpeas and diced tomatoes to the skillet. Stir to combine all the ingredients. Allow the mixture to simmer for about 10-15 minutes, until the sauce thickens slightly. Season with salt and pepper to taste.
  4. Using a spoon, create four small wells in the sauce. Crack one egg into each well. Season the eggs with a pinch of salt and pepper.
  5. Cover the skillet and let the eggs cook in the sauce until the whites are set but the yolks are still runny, about 5-7 minutes. If you prefer firmer yolks, cook for a few minutes longer.
  6. Once the eggs are cooked to your liking, remove the skillet from heat. Sprinkle sesame seeds and chopped parsley over the top of the shakshuka. Enjoy!
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