Moroccan
⭐ Highly Rated
25 minmedium
MoroccanBrunch
Recipe Story
origins & traditionsThis traditional North African breakfast combines the rich flavors of cumin, paprika, and turmeric with tender chickpeas in a robust tomato sauce. Eggs are gently poached directly in the sauce, creating a protein-rich, one-pot meal perfect for leisurely brunches. The dish showcases the quintessential flavors of North African cuisine with warming spices, fresh cilantro, and a hint of heat. Served with crusty bread for dipping, this shakshuka offers a satisfying balance of textures and tastes. The chickpeas add heartiness and fiber, making it more substantial than traditional versions. Each spoonful delivers a harmonious blend of savory, spicy, and slightly sweet notes that characterize authentic North African cooking. Perfect for feeding a crowd or meal prepping for the week ahead.
Instructions
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Heat olive oil in a large skillet over medium heat. Add diced onions and cook for 5 minutes until softened.
Add minced garlic, diced bell peppers, and cook for 3 minutes until fragrant.
Stir in ground cumin, paprika, turmeric, and cayenne pepper. Cook for 1 minute to toast the spices.
Add diced tomatoes, tomato paste, and cooked chickpeas. Stir well to combine.
Pour in a splash of water if the mixture is too thick. Season with salt and black pepper.
Simmer the sauce for 15 minutes, stirring occasionally, until it thickens slightly.
Create 4 wells in the sauce using the back of a spoon.
Crack one egg into each well. Cover the skillet with a lid.
Cook for 8-10 minutes until the egg whites are set but yolks remain runny, or longer if you prefer firmer yolks.
Remove from heat and garnish with fresh cilantro and parsley.
Serve immediately with crusty bread for dipping.
Spiced Chickpea and Tomato Shakshuka
4.3 (17)
A vibrant North African brunch dish featuring poached eggs nestled in a spiced chickpea and tomato sauce, seasoned with cumin, paprika, and fresh herbs for a hearty and flavorful start to your day.
medium
45 min
4 servings
Ingredients
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Base
- 3 tablespoons olive-oil
- 1 pieces onions, diced
- 4 cloves garlic, minced
- 2 pieces bell-peppers, diced
Sauce
- 4 pieces tomatoes, diced
- 2 tablespoons tomato-paste
Protein
- 1 1/2 cups chickpeas, cooked and drained
- 4 pieces eggs
Spices
- 2 teaspoons cumin, ground
- 1 1/2 teaspoons paprika
- 1/2 teaspoons turmeric
- 1/4 teaspoons cayenne (optional)
Seasoning
- 1 teaspoons salt
- 1/2 teaspoons black-pepper
Garnish
- 3 tablespoons cilantro, chopped
- 2 tablespoons parsley, chopped
Chef Tips
expert advice•For a richer flavor, use fire-roasted tomatoes instead of regular diced tomatoes.
•Adjust the cayenne pepper to your heat preference - omit entirely for a milder version or add extra for more kick.
•You can substitute the chickpeas with white beans or lentils for variety.
•Fresh herbs are essential for authentic flavor, so do not skip the cilantro and parsley garnish.
•If you prefer your eggs more well-done, cover the skillet for longer or finish under the broiler for 2-3 minutes.
•This dish is very forgiving and can be customized with additional vegetables like zucchini, eggplant, or spinach stirred in with the tomatoes.
•For a dairy variation, crumble feta cheese over the top just before serving.
•Serve with warm pita bread, crusty baguette, or toasted sourdough for the best experience.
