Ready in 40 minutes, this 1-pot chickpea shakshuka combines spicy tomato sauce, spinach, chickpeas, and poached eggs to create a quick and easy vegetarian dish you can enjoy for any meal of the day.

When it comes to weekend brunch, shakshuka is one of my go-to recipes, and while I do love a traditional shakshuka recipe, this chickpea shakshuka is a fun way to mix things up. It’s just as easy to make but even higher in protein and fiber than the classic version.
But don’t get it twisted, this Middle Eastern dish works well for any meal of the day. This shakshuka with chickpeas and spinach is a balanced meal you can enjoy for breakfast, lunch, or dinner.

Why You’ll Love It
- Quick and Easy – This recipe is made in one pan with minimal ingredients and cooked in 30 minutes.
- High in Protein – The combination of chickpeas and eggs ensures this chickpea shakshuka contains over 14 grams of protein per serving.
- Full of Fiber – This veggies-loaded dish contains 8 grams of fiber per serving.

Ingredients + Substitutions
- Chickpeas – To add some vegetarian protein and fiber. The recipe calls for canned chickpeas, however, you can use dry chickpeas if preferred, see the notes section of the recipe card for details.
- Eggs – To boost the protein content of the dish.
- Tomatoes – The recipe calls for canned diced tomatoes, however, you can use crushed tomatoes or your favorite tomato sauce instead. You can also use fresh tomatoes, see the notes sections of the recipe card for details.
- Spices – A combination of smoked paprika, cumin, red pepper flakes for an extra kick, and a bit of salt and pepper to make the spicy tomato sauce.
- Onion and Garlic – To add flavor and fragrance. The recipe calls for fresh onion and garlic, however, you can use onion powder and garlic powder if needed. See the notes section of the recipe card for details.
- Spinach – To add some leafy greens. You can use fresh or frozen spinach or swap it for kale instead.
- Bell Pepper – To add some veggies. The recipe calls for a red bell pepper, but you can use yellow or orange if preferred, or swap it completely for zucchini.
- Feta Cheese – To add some protein and a salty topping.
- Cilantro – To add some freshness to serve.
Dietary Adaptions
To Make it Gluten-Free: No adaptations are needed, this recipe is gluten-free.
To Make it Dairy-Free: Omit the feta cheese.
To Make it Vegan: Omit the eggs or swap them for tofu or extra chickpeas.


How to Make Chickpea Shakshuka
- Sauté the veggies. Warm olive oil in a large skillet on medium-high heat, add the diced onions and red bell pepper, and cook for 4-5 minutes until tender.
- Add the spices. Add the minced garlic, paprika, cumin, red pepper flakes, salt, and pepper, and cook for an additional minute until fragrant.
- Add the tomatoes. Add the diced tomatoes, stir to combine with the onion mixture, reduce the heat to a simmer, and cook for 10-15m minutes until the tomatoes have thickened.
- Add the chickpeas. Add the spinach and chickpeas, stir to combine with the tomato sauce, and cook for 1-2 minutes until the spinach begins to wilt.
- Poach the eggs. Using a spoon, create a small cavity in the chickpea tomato mixture, and crack each egg into the dish. Transfer the pan to the oven at 375°F and cook for 5-8 minutes until the eggs are cooked to your liking.
- Serve and enjoy! Once cooked, remove the pan from the oven, sprinkle with crumbled feta and cilantro, and serve with fresh pita bread.
You can find the detailed instructions in the recipe card below.


Red’s Nutrition Tip
Although this recipe contains 10 grams of sugar per serving, it’s important to note there is no added sugar in this recipe. Rather, the sugar in this dish is from the natural sugars in the tomatoes and a great source of energy and nutritents.

Serving Suggestions + Add-Ons
This chickpea shakshuka with poached eggs is a good source of protein, fats, and fiber, so serving it with a source of complex carbohydrates can ensure it’s a more well-balanced meal. I recommend serving it with:
- Crusty bread
- Pita bread
- Bagels
- English muffins
- Roasted potatoes
- Sweet potato wedges
In addition to sides, you can boost the flavor content of this chickpea shakshuka by adding additional toppings, such as:
- Avocado
- Yogurt
- Arugula
- Green onion
- Parsley
- Sesame seeds
- Hot sauce
- Harissa

Storage + Reheating
To Refrigerate: Allow the shakshuka to cool completely and then store in an airtight container in the fridge for 4-5 days.
To Freeze: Freezing chickpea shakshuka is not recommended.
To Reheat: Place leftover shakshuka in a pan on low-medium heat and simmer until the chickpeas and eggs are warm. It can also be reheated in the microwave for 1-2 minutes, although it’s best reheated on the stovetop.
More Shakshuka Recipes:
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Chickpea Shakshuka
Ready in 40 minutes, this chickpea shakshuka with poached eggs and spinach is a high-protein and high-fiber vegetarian meal.
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Prep Time: 10 minutes
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Cook Time: 30 minutes
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Total Time: 40 minutes
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Yield: 4 servings 1x
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Category: Breakfast
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Method: Stovetop
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, thinly sliced
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 can (28 ounces) diced tomatoes
- 1 can (14 ounces) chickpeas, drained and rinsed
- 1 cup spinach, finely chopped
- 4 eggs
- Feta cheese, crumbled
- Cilantro, roughly chopped
Instructions
- Preheat oven to 375°F.
- In a large oven-proof pan or cast-iron skillet on medium-high heat, warm the olive oil, then add the diced onion and bell pepper, and cook for 4-5 minutes until softened.
- Add the garlic, smoked paprika, cumin, red pepper flakes, salt, and pepper, and cook for an additional minute until fragrant.
- Add the diced tomatoes, stir well to combine, and then simmer on medium heat for about 10-15 minutes, breaking up any large chunks of tomatoes with a wooden spoon or spatula, until the tomatoes have reduced, and the sauce has thickened slightly. Taste and adjust seasoning as needed.
- Add chickpeas and chopped spinach, stir to combine with the tomato sauce, and cook for 1-2 minutes until the spinach begins to wilt.
- Using a spoon, carve a little whole into the tomato mixture and crack the eggs into the dish, then transfer the skillet to the oven for about 8-12 minutes or until the egg whites are set and the yolks are cooked to your liking.
- Once cooked, remove from the oven, garnish with crumbled feta and chopped cilantro, and serve with pita bread. Any leftovers can be cooled and stored in than airtight container for up to 5 days.
Notes
To Use Dry Chickpeas: Add 3/4 cup of dry chickpeas to a large bowl, cover with room temperature water, and soak overnight or for at least 8 hours. Once soaked, bring a large pot of salted water to a boil, add the soaked chickpeas, and cook them for 40 minutes to 1 hour until tender. Once cooked, strain and rinse the chickpeas and add them to the shakshuka as per step #5.
To Use Fresh Tomatoes: Swap the canned tomatoes for 4 cups of freshly chopped tomatoes and add them to the recipe as per step #4.
To Use Frozen Spinach: Thaw 1/2 cup of frozen spinach, press out as much water as possible, and add it to the recipe as per step #5.
To Use Onion Powder: Swap the onion for 1 teaspoon of onion powder and skip step #3.
To Use Garlic Powder: Swap the onion for 1 teaspoon of garlic powder and add it to the pan as per step #3.
Nutrition
- Serving Size: 1 serving
- Calories: 302 calories
- Sugar: 10 grams
- Fat: 15 grams
- Carbohydrates: 32 grams
- Fiber: 8 grams
- Protein: 14 grams
Metric units again not quite right. 1 can = 400g, oven 190 deg C. The only thing I changed was that I doubled the amount of spinach to 60g.
Its a surprisingly filling meal. I’ll be making this again.