So you woke up craving something that feels fancy, tastes amazing, and maybe makes you look like someone who brunches on the regular—but you also don’t want to put on pants or deal with a 12-step recipe. I get you. This chickpea & spinach shakshuka is your golden ticket. It’s saucy, spicy-ish, eggy goodness in one pan. It checks every box: warm, satisfying, meatless, and just exotic enough to feel impressive without actually requiring you to try that hard.
Why This Recipe is Awesome
This isn’t your average eggs-and-toast situation. This is eggs poached in a spiced tomato stew, nestled in chickpeas and spinach, and begging to be scooped up with warm bread. It sounds like something you’d only get at a hip café for \$17—but you’re making it at home, in your pajamas, for a fraction of the price.
Plus, it’s ridiculously forgiving. No exact measurements. No need to stress about perfect eggs. Even if you overcook them slightly, the sauce is there to save the day. You can toss in whatever leafy greens you have, use canned chickpeas (bless), and it still comes out looking like a meal worthy of a “did you make this?!” text.
Ingredients You’ll Need
- 1 tablespoon olive oil – or just eyeball it, you’re not baking
- 1 small onion, diced – tears optional
- 3 cloves garlic, minced – or more, garlic doesn’t judge
- 1 teaspoon ground cumin – for that warm, earthy vibe
- 1 teaspoon smoked paprika – adds depth and a little drama
- 1/4 teaspoon chili flakes – optional, but spicy is nice
- 1 can (14 oz) diced tomatoes – crushed tomatoes work too
- 1 can (14 oz) chickpeas – drained and rinsed like a grown-up
- 2 big handfuls of spinach – wilt it down like your willpower on Monday
- Salt and pepper – obviously
- 4 eggs – the stars of the show
- Fresh herbs (parsley, cilantro, whatever’s wilting in the fridge) – optional but fancy-looking
- Crusty bread or pita – non-negotiable, unless you like sadness
Step-by-Step Instructions
- Heat olive oil in a large skillet over medium heat. Toss in the diced onion and sauté until soft and translucent. This is your flavor base, so don’t rush it.
- Add the garlic, cumin, paprika, and chili flakes. Stir for about a minute until it smells like you know what you’re doing.
- Pour in the canned tomatoes and bring it to a simmer. Let it bubble for about 5–7 minutes so the sauce thickens a bit.
- Stir in the chickpeas and spinach. Let the greens wilt down and mingle with the rest of the squad. Season with salt and pepper.
- Make little wells in the sauce and crack the eggs right into them. Cover the skillet with a lid (or foil, or a baking sheet—this is a no-judgment zone) and let the eggs cook for 5–7 minutes, until the whites are set and the yolks are still a bit runny.
- Garnish with chopped herbs, more chili flakes if you’re wild, and serve it up with bread for scooping. No forks allowed. Okay, forks allowed, but scooping is way more fun.
Common Mistakes to Avoid
- Overcooking the eggs: Watch those yolks like your favorite TV drama. Overcooked eggs = sad, chalky vibes.
- Not seasoning enough: Chickpeas and tomatoes are great, but they need some salt to actually taste like something.
- Using too much spinach at once: It wilts, yes, but your pan has limits. Add in batches if needed.
- Not covering the pan: That lid is crucial for steaming the eggs. Otherwise, you’ll be here forever wondering why nothing’s cooking.
- Serving without bread: I mean… you could, but why do that to yourself?
Alternatives & Substitutions
- No spinach? Kale, Swiss chard, arugula—any leafy green will do. Or skip it if you’re anti-green.
- No chickpeas? White beans, lentils, or even leftover roasted veggies work in a pinch.
- Want it creamier? Add a swirl of coconut milk or a sprinkle of feta cheese before serving. Total game-changer.
- No canned tomatoes? Fresh ones work too—just chop them and simmer a bit longer.
- Feeding more people? Double the recipe and use a larger pan, or make it in the oven in a baking dish for more eggs.
FAQ (Frequently Asked Questions)
Can I make this ahead of time?
Yes and no. The sauce keeps great, but don’t cook the eggs until you’re ready to eat. Reheated eggs = meh.
Can I make it spicy?
Oh yes. Add extra chili flakes, a splash of hot sauce, or even a chopped jalapeño. Shakshuka can totally handle the heat.
What if I don’t like eggs?
This might not be your dish… but you could skip them entirely and just eat the saucy chickpea mix as a stew. Still delicious.
Can I use dried chickpeas?
Sure, but cook them first. No one wants a crunchy surprise in their breakfast.
Is this vegan?
Not with the eggs, but if you skip them and maybe add tofu or just enjoy the sauce, it totally can be.
Can I bake this instead?
Yep! After adding the eggs, pop the skillet in a 375°F oven until they’re done. Just make sure your pan is oven-safe (no plastic handles!).
What do I serve with it?
Bread. Always bread. Maybe a simple salad if you’re feeling balanced. But mostly, bread.
Final Thoughts
Chickpea & spinach shakshuka is your go-to when you want to feel like a culinary genius without actually trying that hard. It’s hearty, wholesome, and totally customizable. Whether you’re serving it for brunch, lunch, or breakfast-for-dinner (the best kind of dinner), it’s bound to impress—yourself included.
So go forth, crack those eggs, and let the shakshuka magic happen. You’ve earned this one-pan masterpiece.