Savory breakfast shakshuka with eggs, chickpeas, spinach, and fresh parsley in a skillet
Breakfasts

Savory Breakfast Shakshuka with Chickpeas and Spinach

Prep10 minCook25 minTotal35 min

Original recipe: 4 servings · Easy

Jump to directions

Ingredients

  • 2 tablespoons · ≈ 30 ml
  • 1 medium

    diced

  • 3 cloves

    minced

  • 1 teaspoon
  • 1 teaspoon
  • ¼ teaspoon
  • 1 14.5-ounce can

    undrained

  • 1 15-ounce can

    rinsed and drained

  • 4 cups · ≈ 120 g

    roughly chopped

  • 8 large
  • 1 teaspoon
  • ½ teaspoon
  • 2 tablespoons · ≈ 8 g

    chopped, for garnish · Optional

Ingredient quantities adjust from the original 4 servings. Instructions and cooking times stay unchanged.

Measurement guide

tbsp = tablespoon · tsp = teaspoon. Use measuring spoons, not table cutlery. Metric equivalents are estimates. ¾ = three quarters; ½ = one half; ¼ = one quarter.

Directions

  1. Sauté Aromatics

    Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened, about 5 minutes. Stir in minced garlic, ground cumin, paprika, and red pepper flakes; cook for 1 minute until fragrant.

  2. Add Tomatoes and Chickpeas

    Pour in the undrained diced tomatoes and add rinsed chickpeas. Stir to combine and bring the mixture to a simmer. Cook for about 10 minutes, stirring occasionally, until sauce thickens slightly.

  3. Add Spinach and Season

    Add roughly chopped spinach to the skillet. Stir until wilted, about 2-3 minutes. Season the sauce with salt and black pepper, taste and adjust seasoning if needed.

  4. Poach the Eggs

    Make 8 small wells in the tomato mixture using the back of a spoon. Crack one egg into each well. Cover the skillet with a lid and cook over low heat until eggs are set to your preferred doneness, about 6 to 8 minutes for runny yolks, 9 to 10 minutes for firmer yolks. Eggs should reach at least 165°F/74°C to be safe.

  5. Garnish and Serve

    Once eggs are cooked, remove the skillet from heat. Sprinkle chopped fresh parsley over the dish if using. Serve warm directly from the skillet, optionally with crusty bread for dipping.

Shakshuka is a flavorful North African and Middle Eastern dish traditionally made of eggs poached in a spicy tomato sauce. This version includes canned chickpeas and fresh spinach, adding protein and greens to start your day right.

This recipe is simple to prepare and perfect for breakfast or brunch, requiring just one skillet to cook everything together.

The combination of aromatic spices, hearty chickpeas, and tender spinach makes this a satisfying and nutritious meal that can be easily customized to your taste.

Equipment

  • large skillet with lid
  • wooden spoon
  • measuring spoons
  • knife
  • cutting board

Metric measurements

For the original 4 servings. This reference table stays fixed when you change the portions above.

Ingredient US amount Metric equivalent
olive oil 2 tablespoons 30 ml
small oniondiced 1 medium 1 medium
garlic clovesminced 3 cloves 3 cloves
ground cumin 1 teaspoon 1 tsp
ground paprika 1 teaspoon 1 tsp
red pepper flakes ¼ teaspoon 1/4 tsp
diced tomatoesundrained 1 14.5-ounce can 1 410 g can
canned chickpeasrinsed and drained 1 15-ounce can 1 425 g can
fresh spinachroughly chopped 4 cups 120 g
large eggs 8 large 8 large
salt 1 teaspoon 1 tsp
black pepper ½ teaspoon 1/2 tsp
fresh parsleychopped, for garnish · Optional 2 tablespoons 8 g

Cooking tips

  • To make the dish spicier, increase the red pepper flakes or add a pinch of cayenne pepper with the spices.
  • If fresh spinach is unavailable, frozen spinach (thawed and drained) can be used; add it earlier to allow excess moisture to cook off.
  • Covering the skillet tightly helps the eggs cook evenly by steaming them in the tomato sauce.

Substitutions

  • You can substitute canned chickpeas with cooked dried chickpeas, though cooking time for the sauce may need adjustment.
  • Baby kale or Swiss chard can replace spinach for a different texture and flavor.
  • Use smoked paprika instead of regular paprika for a smoky depth.

Storage and reheating

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave until hot throughout. Leftover eggs may become firmer when reheated.

Allergen notes

Potential allergens include egg. Check all labels and substitutions; this is not an exhaustive allergen assessment.

Please type here to search text and press enter.

Archives