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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 210 kcal

Equipment

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

Ingredients
  

  • 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
  • 4 large eggs

Toppings

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

Instructions
 

  • Heat the Oil: Warm olive oil in a large skillet over medium heat.
  • Sauté Vegetables: Add onion and bell pepper. Cook 5–7 minutes until softened.
  • Bloom the Spices: Add garlic, cumin, smoked paprika, coriander, and chili powder. Stir 1 minute until fragrant.
  • Add Tomatoes: Pour in crushed tomatoes or diced tomatoes. Add sugar, salt, and pepper. Stir.
  • Simmer: Reduce heat and let simmer 10–15 minutes until thickened. Adjust seasoning.
  • Add Eggs: Make four wells in the sauce. Crack an egg into each well.
  • Cook: Cover and cook 5–7 minutes, until whites set and yolks remain runny.
  • Serve: Garnish with parsley and feta. Serve hot with pita or crusty 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: 1portionCalories: 210kcalCarbohydrates: 17gProtein: 12gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 186mgSodium: 430mgPotassium: 510mgFiber: 4gSugar: 7gVitamin A: 3.33IUVitamin C: 32mgCalcium: 105mgIron: 1.9mg
Keyword easy shakshuka, healthy shakshuka, high fiber recipe, high protein breakfast, high protein fiber shakshuka
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