Chickpea Shakshuka
Eggs poached in a spiced tomato and chickpea sauce — a big, protein-heavy vegetarian pan you eat straight from the skillet.
Best for high protein · vegetarian · satiety
Adding chickpeas to a classic shakshuka turns a light brunch into something that actually keeps you full to dinner: more protein, a lot more fibre, and a heartier texture under the soft eggs. One pan, mostly storecupboard.
Ingredients
- 4 large eggs
- 240 g chickpeas , drained (1 can)
- 400 g canned chopped tomatoes
- 1 onion , finely chopped
- 2 garlic cloves , crushed
- 15 ml olive oil
- 2 g ground cumin not scaled
- 2 g smoked paprika not scaled
- 40 g feta (full-fat, ~22% fat) , crumbled (optional – can be omitted)
- 5 g fresh coriander , to serve (optional – can be omitted)
Instructions
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1
Soften the onion in the olive oil over medium heat for 5–6 minutes, then add the garlic, cumin and paprika and fry for a minute until fragrant.
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2
Add the tomatoes and chickpeas, season, and simmer for 8–10 minutes until thickened enough to hold a shape when you drag a spoon through.
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3
Make four wells in the sauce and crack an egg into each. Cover and cook gently for 5–7 minutes, until the whites are set but the yolks still soft.
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4
Scatter over the feta and coriander and serve straight from the pan, with bread if you like.