One-Pan Spicy Tomato and Chickpea Shakshuka
A vibrant North African-inspired dish with poached eggs in a spicy, smoky tomato and chickpea sauce, perfect for breakfast or a comforting dinner. This middle eastern-inspired breakfast (vegetarian) ready in about 35 minutes combines olive oil, medium, diced yellow onion, large, diced red bell pepper into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 320 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 tbsp olive oil
- 1 medium, diced yellow onion
- 1 large, diced red bell pepper
- 4, minced garlic cloves
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 28 oz (1 can) canned diced tomatoes
- 15 oz (1 can), drained and rinsed canned chickpeas
- 1 tsp salt
- 1/2 tsp black pepper
- 4 large eggs
- 1/4 cup chopped fresh parsley
- 1/3 cup crumbled (optional) feta cheese
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 diced medium yellow onion and 1 large diced red bell pepper, sautéing for 6-7 minutes until softened and edges begin to caramelize.
- Step 2: Stir in 4 minced garlic cloves, 1 tsp ground cumin, 1 tsp smoked paprika, and 1/4 tsp cayenne pepper, cooking for 1-2 minutes until fragrant and spices bloom.
- Step 3: Pour in 28 oz canned diced tomatoes with their juices and 15 oz drained chickpeas. Season with 1 tsp salt and 1/2 tsp black pepper, then simmer uncovered over medium-low heat for 10 minutes until the sauce thickens and deepens in flavor.
- Step 4: Using the back of a spoon, create 4 small wells evenly spaced in the sauce. Crack 4 large eggs into each well, cover the skillet with a lid, and cook for 6-8 minutes until the egg whites are set but yolks remain runny.
- Step 5: Remove from heat and sprinkle 1/4 cup chopped fresh parsley and 1/3 cup crumbled feta cheese over the top. Serve immediately with crusty bread for dipping.
Frequently asked questions
How long does One-Pan Spicy Tomato and Chickpea Shakshuka take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.
How do I store leftover One-Pan Spicy Tomato and Chickpea Shakshuka?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.
Can I substitute ingredients in One-Pan Spicy Tomato and Chickpea Shakshuka?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pan Spicy Tomato and Chickpea Shakshuka for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is One-Pan Spicy Tomato and Chickpea Shakshuka vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
