MoroccanBrunch

Recipe Story

origins & traditions

This 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

step by step

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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

•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.

Variations & Substitutions

make it your own

•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.

•For a dairy variation, crumble feta cheese over the top just before serving.

Serving & Pairings

what goes well

•Serve with warm pita bread, crusty baguette, or toasted sourdough for the best experience.

Storage & Reheating

keeping it fresh

Storage

Store leftover sauce (without eggs) in an airtight container in the refrigerator for up to 4 days. The sauce can also be frozen for up to 3 months. Store separately from any cooked eggs, as eggs do not freeze or reheat well. If you have leftover eggs, consume within 24 hours and store covered in the refrigerator.

Reheating

Reheat the sauce in a skillet over medium-low heat until warmed through, about 5-7 minutes. You can add a splash of water if the sauce has thickened too much. For best results, poach fresh eggs in the reheated sauce rather than reheating previously cooked eggs. Alternatively, microwave individual portions of sauce for 2-3 minutes, stirring halfway through, then top with a freshly fried or poached egg.