Shakshuka with ChickpeasFeatured

Shakshuka with Chickpeas

This middle Eastern ragout is often served for breakfast but also makes a great lunch or dinner entrée. Vegetarian.

recipe courtesy Canadian Pulse Industry



For 4 Person(s)

Shakshuka with Chickpeas

  • 2 tbsp canola oil
  • 1 medium onion, chopped
  • 1/2 green pepper, chopped
  • 2 jalapeño peppers, seeded and finely chopped
  • 5 garlic cloves, crushed and minced
  • 1 tsp cumin
  • 1 tbsp paprika
  • 796 ml can whole tomatoes with juices
  • 156 mL tomato paste
  • 540 mL chickpeas, rinsed and drained
  • 1/4 tsp salt
  • 6 eggs
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped fresh parsley
  • 6 pieces of toasted bread or pita


In a large skillet or saucepan with a lid, heat canola oil over medium heat. Add onion, green and jalapeño peppers and sauté until they begin to soften and brown, about 5 - 10 minutes.

Add the garlic, cumin and paprika, and cook for another 2 minutes, stirring occasionally. Add tomatoes with juices, tomato paste and chickpeas. Season with salt. Cook over medium heat, stirring occasionally and breaking up tomatoes with the spoon, until sauce thickens, about 15 - 20 minutes.

Make a shallow well in sauce for each egg and crack eggs into wells. Cover pan with a lid, letting the eggs poach for 5-7 minutes for soft eggs.

To serve, carefully scoop some sauce and an egg into a bowl. Top with feta and parsley. Serve with toasted bread or pita.

Recipe notes

Cook’s Note: 1 (19 oz/540 mL) can chickpeas, rinsed and drained equals 2 cups (500 mL) cooked chickpeas.

Makes: 6