Shakshuka with chickpeas and lemon topped with an egg and garnished with fresh cilantro.

Shakshuka with chickpeas and lemon

With a luscious combination of sweet and tart flavors, this egg-and-tomato dish is perfect for a brunch.

Shakshuka with chickpeas and lemon topped with an egg and garnished with fresh cilantro.
Shakshuka with chickpeas and lemon

This classic egg-and-tomato dish from North Africa and the Middle East is a luscious combination of spices, sweet and tart flavors from tomatoes and sweet peppers (optional), and richness from eggs. You can heighten the tart a little bit with lemon juice to brighten the final flavor, and add chickpeas for a little more protein and texture.

Servings: 4

Prep time: 30 minutes

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 medium red onion, diced
  • 3 garlic cloves, minced
  • 2 teaspoons paprika, sweet, spicy, or smoked
  • 2 teaspoons ground cumin
  • 1/2 teaspoon chile powder
  • Juice of 1 lemon, zest reserved
  • 1 28-ounce can whole-peeled tomatoes, crushed between your fingers
  • 1 15-ounce can chickpeas, no salt added, in their liquid
  • 6 eggs
  • Kosher salt and freshly ground black pepper
  • Small handfuls of parsley, cilantro, and mint, roughly chopped

Directions

  1. Place a large skillet over medium heat. 
  2. Add the olive oil and, when hot, add the onion and cook until starting to get tender and more translucent, about 3 to 5 minutes. 
  3. Stir in the garlic and spices and cook, stirring often, until fragrant, about 1 to 2 minutes. 
  4. Add the lemon juice, bring it to a boil, and let about half of the juice boil away. 
  5. Stir in the tomatoes (now crushed thanks to you) and the chickpeas with their no-salt-added liquid (if a salted chickpea liquid is used, just be mindful about seasoning less later on). 
  6. Season with a pinch of salt and pepper. 
  7. Let the mixture come to simmer and bubble away until slightly thickened, about 5 to 6 minutes. 
  8. Using a slotted spoon, work around the perimeter of the pan to make little wells into which you crack the eggs. You can mound the tomato-chickpea mixture around each egg to give it a little cozy nook. 
  9. Season each egg with salt and pepper. 
  10. Cover the pan with a lid, reduce the heat slightly to low, and let cook until the whites of the eggs are cooked and the yolk is just set, about 5 to 8 minutes. 
  11. Alternatively, you could place the skillet into a preheated 400-degree oven, lid-free, and cook for about the same amount of time. 
  12. Garnish the dish with chopped herbs and reserved lemon zest. 

    Nutrition information (per serving)

  • Calories: 310
  • Total fat: 13 g
  • Saturated fat: 3 g
  • Cholesterol: 325 mg
  • Sodium: 480 mg
  • Total carbohydrate: 35 g
  • Dietary fiber: 9 g
  • Total sugars: 3 g
  • Protein: 18 g

Note: Nutritional calculation does not include added salt.