Chickpea Shakshuka with Peppers

Chickpeas make this tomato-and-pepper shakshuka substantial enough for a light dinner as well as breakfast. The sauce cooks down before the eggs are added, so it can hold shallow wells without flooding over the whites. A lid traps steam to cook the tops of the eggs while the sauce stays at a gentle simmer.

Serves: 4 light meal servings. Estimated prep: 15 minutes. Estimated cooking: 30 minutes. Timings are estimates; use the texture and doneness checks below.

Equipment: A wide 26–28 cm frying pan with a lid, wooden spoon and small bowl for cracking the eggs.

Ingredients

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 1 large red bell pepper, finely diced
• 3 garlic cloves, finely chopped
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 1/4 teaspoon chilli flakes, optional
• 1 can (400 g) crushed tomatoes
• 1 can (400 g) chickpeas, drained and rinsed, about 240 g drained
• 100 ml water, plus more if needed
• 4 large eggs
• 1/2 teaspoon fine salt, then adjust to taste
• 1/4 teaspoon black pepper
• 2 tablespoons chopped parsley
• 4 slices crusty bread, to serve, optional

Instructions

1. Cook the pepper and onion. Warm the oil over medium heat. Add the onion and pepper and cook for 8–10 minutes, stirring, until softened. Keep the pieces small so the pepper can become tender before the eggs go in.
2. Add the spices. Stir in garlic, cumin, paprika and optional chilli flakes. Cook for 30 seconds, just until fragrant. Add a splash of the measured water if the spices start to stick.
3. Reduce the sauce. Add tomatoes, chickpeas, the remaining water, salt and pepper. Simmer uncovered for about 10 minutes, stirring occasionally, until thick enough that a spoon drawn through the sauce leaves a brief trail. Taste and adjust seasoning now.
4. Make wells for the eggs. Use the back of the spoon to make four shallow spaces. Crack each egg into a small bowl first, then gently tip it into a well. Do not stir after adding the eggs.
5. Cover and cook through. Cover and reduce to a low simmer. Start checking after 7–8 minutes and continue until both whites and yolks are firm; the exact time depends on egg size and pan heat. Keep the sauce bubbling gently. If it dries around the edge, add a tablespoon of hot water there without pouring it over an egg.
6. Serve straight away. Scatter with parsley and spoon an egg with plenty of chickpeas and sauce into each bowl. Serve with bread if using. Keep the hot pan on a heatproof surface at the table.

Get the sauce ready first

Eggs will not cook evenly in a watery sauce. Reduce the tomato sauce before adding the eggs, but do not reduce so far that the bottom becomes dry. A wide pan makes four eggs easier to fit; a small deep saucepan tends to stack the whites and makes doneness harder to judge.

Make the base ahead

You can prepare the chickpea sauce in advance, cool it promptly and refrigerate it. Bring it back to a thorough simmer before making the wells and adding fresh eggs. This gives a better texture than reheating already-cooked eggs repeatedly.

Substitutions and heat

Butter beans can replace chickpeas, but stir gently because they break more easily. Start without chilli flakes for a mild version and offer hot sauce separately. The recipe intentionally cooks eggs until firm; do not use timing alone to decide when they are ready.

Storage and reheating

Refrigerate leftovers promptly in shallow covered containers, within 2 hours or within 1 hour above 32°C/90°F. Keep at 4°C/40°F or colder and use within 3–4 days. Reheat to 74°C/165°F throughout. Add a small splash of water to rice, pasta or stew as needed and stir so it heats evenly.

Allergen notes

Contains eggs; bread usually contains wheat. Check optional sauces and seasonings for other allergens.

Food-safety reference: USDA safe cooking, cooling and leftover guidance.

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This recipe has not been kitchen-tested by Tasty Food. Cooking times are estimates. The featured image is an AI-generated serving illustration and may differ from your result.