One-Pan Spicy Tomato and Chickpea Shakshuka

By AislePrompt Editorial · Published 2026-07-14 · Updated 2026-07-14

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 recipe (vegetarian), ready in about 35 minutes, combines olive oil, yellow onion, 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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.