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High Protein Shakshuka with Chickpeas

High Protein Fiber Shakshuka

Rufus Dewanou
A hearty, nutritious shakshuka packed with protein, fiber, and bold spices. Perfect for breakfast, lunch, or dinner — and ready in under 30 minutes.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Recipe Type Breakfast, Lunch
Cuisine Mediterranean
Servings 4 people
Calories 320 kcal

Equipment

  • Large skillet or sauté pan
  • Wooden spoon
  • Chef’s knife
  • Cutting board
  • Measuring spoons
  • Measuring cup

Ingredients
  

For the Shakshuka

  • 2 tablespoons olive oil
  • 1 large onion sliced
  • 1 bell pepper sliced
  • 4 cloves garlic minced
  • ½ teaspoon ground cumin
  • 1½ teaspoon ground coriander
  • 2 teaspoon smoked paprika or sweet
  • 1 teaspoon chili powder optional, for heat
  • 1 can 14 oz crushed tomatoes or 4-5 medium tomatoes
  • 1 teaspoon sugar optional, balances acidity
  • ½ teaspoon salt to taste
  • ¼ teaspoon black pepper
  • 6 large eggs

For the Roasted Chickpeas

  • 1 (15-ounce) can chickpeas, drained, rinsed, and thoroughly dried
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt
  • ½ teaspoon smoked paprika
  • ¼ teaspoon black pepper

Toppings

  • Fresh parsley chopped
  • Crumbled feta cheese optional
  • Pita bread or crusty bread for serving

Instructions
 

Roast the Chickpeas

  • Preheat the oven to 425°F (220°C).
  • Spread the chickpeas on a sheet pan and toss with olive oil, salt, smoked paprika, and black pepper.
  • Roast for 20–25 minutes, shaking the pan halfway through, until golden and crisp. Set aside.

Make the Shakshuka Sauce

  • Heat olive oil in a large skillet over medium heat.
  • Add the onion and bell pepper and cook for 5–7 minutes, until softened.
  • Stir in the garlic, cumin, coriander, smoked paprika, and chili powder (if using). Cook for 30 seconds until fragrant.
  • Add crushed tomatoes, sugar (if using), salt, and black pepper. Simmer uncovered for 10–15 minutes, until slightly thickened.

Add the Eggs

  • Use the back of a spoon to create small wells in the sauce. Crack an egg into each well.
  • Cover the skillet and cook for 5–8 minutes, until egg whites are set and yolks are still soft.

Finish and Serve

  • Remove from heat and top generously with crispy roasted chickpeas.
  • Garnish with fresh parsley and feta if desired. Serve warm with bread.

Notes

 

  • Adding Spice:  For a spicier version, feel free to add extra chili flakes or fresh chopped chili peppers.
  • Make it Vegetarian: While the basic recipe is vegetarian, you can add extra vegetables such as spinach, eggplant, zucchini, or mushrooms to make the dish even heartier.
  • Serving Suggestions: Shakshuka is traditionally served with warm pita bread or crusty bread for dipping. You can also serve it with a side of rice or couscous for a more filling meal.
  • Substituting Feta: If you’re not a fan of feta cheese, you can substitute it with goat cheese or a dollop of yogurt for a creamier texture.
  • Make Ahead: The tomato sauce can be made ahead of time and stored in the fridge for up to 2-3 days. When you're ready to serve, reheat the sauce, create the wells for the eggs, and cook.
  • Vegan Version: For a vegan version, replace the eggs with tofu scramble or chickpea flour "eggs" to keep the recipe plant-based.
  • Leftovers: Shakshuka can be stored in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave before serving.

Nutrition

Serving: 380gCalories: 320kcalCarbohydrates: 28gProtein: 24gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 4gCholesterol: 280mgSodium: 430mgPotassium: 720mgFiber: 48gSugar: 7gVitamin A: 950IUVitamin C: 35mgCalcium: 130mgIron: 4mg
Keyword easy shakshuka, healthy shakshuka, high protein shakshuka, mediterranean breakfast recipe, shakshuka with chickpeas, vegetarian high protein breakfast
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