Shakshuka Eggs with Chickpeas

This shakshuka reflects the Let’s Veg lifestyle of building meals around nourishing vegetables.
Tomatoes and chickpeas simmer into a warm, balanced base.
Eggs add comfort while keeping the dish satisfying and light.
Fresh parsley brings brightness and a clean finish.
A simple, wholesome recipe that supports steady energy and mindful eating.

Olivia

Shakshuka Eggs with Chickpeas

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Shakshuka eggs with chickpeas and parsley cooked in tomato sauce for a warm and nourishing vegetarian meal.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Breakfast, Main Course, Snack

Cuisine: Mediterranean

Calories: 273

Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients

  

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• 2 tablespoons olive oil
• 1 onion chopped
• 2 cloves garlic minced
• 2 cups tomato sauce
• 1 can 15 oz chickpeas drained and rinsed
• 4 eggs
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• 2 tablespoons fresh parsley chopped

Equipment

Cast Iron Skillet

$64.90

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03/03/2026 08:00 pm GMT

Cast Iron

Cooking Instructions

 

1. Heat olive oil in a pan over medium heat.
2. Add onion and cook until softened.
3. Stir in garlic and cook for 30 seconds.
4. Add tomato sauce, chickpeas, salt, black pepper, and paprika.
5. Simmer for 5 to 7 minutes until slightly thickened.
6. Make small wells in the sauce and crack eggs into each well.
7. Cover and cook until egg whites are set.
8. Remove from heat and sprinkle parsley before serving.

Nutrition

Calories: 273kcalCarbohydrates: 26gProtein: 14gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 166mgSodium: 1047mgPotassium: 672mgFiber: 8gSugar: 6gVitamin A: 1080IUVitamin C: 14mgCalcium: 97mgIron: 4mg

Notes

Cook eggs to preferred doneness.

Adjust paprika for flavor.

Serve immediately while warm.

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