How to Cook Shakshuka With Chickpeas

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How to Cook Shakshuka With Chickpeas

Shakshuka is an Israeli dish of eggs on a spicy tomato sauce. Originally from Northern Africa, it was brought to Israel by Tunisian Jews. There are many variations. I like this one with chickpeas.

Sara Paul Raffel

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Step 1 of 14

Gather all your ingredients. This recipe works best with super fresh eggs. Canned or boxed Pomi tomatoes work just fine if fresh are not in season.

Step 2 of 14

Pre heat the oven to 425 F.

Step 3 of 14

Dice the onion.

Step 4 of 14

Seed and finely chop the jalapeños. If you like it spicy, use 2. If you like it moderately spicy, 1 will do the trick. Also, peel and chop or press the garlic cloves.

Step 5 of 14

Heat the oil in a large, oven safe skillet.

Step 6 of 14

Add the onions, jalapeños and garlic to the skillet. Cook for about 6 or 7 minutes, until soft.

Step 7 of 14

Add the chickpeas, the Harissa, and the Cumin.

Step 8 of 14

Stir well, and cook for another minute.

Step 9 of 14

Add the diced tomatoes. Season with salt and pepper. Bring to a boil, then reduce the heat and simmer for 10 to 15 minutes.

Step 10 of 14

Meanwhile, chop up some fresh parsley.

Step 11 of 14

If you want to add feta, sprinkle it on now. One of my guests does not eat cheese, so I will put it on individual servings at the end. Then crack the eggs on top. Be sure not to break the yolks!

Step 12 of 14

Put the skillet in the oven. Bake until the whites are set and the yolks are still runny (6 or 7 minutes). This step can also be done on the stovetop, but I think the eggs set more evenly in the oven

Step 13 of 14

Remove from oven. Sprinkle the chopped parsley on top. Serve with some bread for sopping up the tomato sauce and yolks!

Step 14 of 14

This recipe is a combination of the basic shakshuka recipe from The Book of New Israeli Cooking and the Poached Eggs with Chickpeas recipe from the December 2011 Bon Appetit.

You're Done

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Sara Paul Raffel

San Francisco, California

Librarian, Beekeeper, Gardener, Healthy home cook

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3 Tablespoons Olive oil

4 Cloves of garlic, peeled and chopped or pressed

1 Onion, finely chopped

2 Jalepeños, seeded and finely chopped

1 15 ounce can of chickpeas, drained and rinsed

1 28 ounce can of diced tomatoes

1 Tablespoon Harissa

1 Teaspoon Cumin

6 Eggs

1 Cup Feta, crumbled (optional)

4 Teaspoons Parsley, chopped

Salt, to taste

Pepper, to taste

I made it -yum delicious, thank you

Denise O 11 months ago

my mom does it all the time but I had no idea what was the name/origin of this dish! Thanks!

babs veloso 11 months ago

This looks awesome - I am going to try it.

Melissa D'Mello 11 months ago

Will definitely try this :-)

Samantha Ball 11 months ago

Looks delicious and so easy! I am looking forward to trying this.

Melinda Hooper 11 months ago

@Karin so glad you liked it!!

Sara Paul Raffel (author) 11 months ago

It was great (I forgot the parsley) but still it was yummy

Karin Wollina 11 months ago

This is ingenious!

Tiffany Goff 12 months ago

My daughter & her bf will def like this! I'll send it to her right now. Btw, they "ALL" met at Birthright Israel! So my daughter & (hopefully) our future SIL will entertain all their friends with this dish. Just for my husband & I, I am not sure about Harisa and especially cumin. My husband will eat ANYTHING except clams! Lol! Thanks for teaching us this dish!!! Shalom

Heidi Feldman 12 months ago

What an interesting dish!

Ward P 12 months ago

Looks delicious and a very healthy & flavorful way to cook the eggs. I can't wait to try it. With a nice fresh salad this is going to be a quick dinner- thank you

Cathy Vogt 12 months ago

The beauty of shakshuka is that it works for breakfast, lunch or dinner :)

Sara Paul Raffel (author) 12 months ago

Oh my gosh, yum! Is this a breakfast?

Carolyn Murphy 12 months ago

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Thank you so much for your help on this! Per the cumin, I can always use coriander as its in the same family as cumin. I just cannot tolerate the smell of cumin. That's my only drawback. Shrug! But my husband wants matzoh brei on Sunday for Fathers Day and I might make him this! Thanks so much again!

Heidi Feldman 11 months ago

Harissa is a chile and spice mix. The exact ingredients vary a bit from country to country, so there is no definitive recipe (it is from Northern Africa). You can make it from scratch (http://www.saveur.com/article/Recipes/Harissa) or buy the dry chile and spices already mixed together. Regarding the cumin- I am sure it would taste just fine without it :)

Sara Paul Raffel (author) 12 months ago

Harissa? What is that please? Since I seem to be the 'only' person on earth ( shrug) who seriously gets ill at the smell of cumin, is there something 'else' (smile) that can be used instead? Shalom!

Heidi Feldman 12 months ago

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