Shakshuka with Chickpeas.

Name: Shakshuka with Chickpeas
Prep time: 10 min
Cook time: 25 min
Yield: 3
Ingredients: 6 piece Egg; 240 g Chickpeas (cooked); 4 piece Tomato; 1 piece Red onion; 3 clove Garlic; 1 tsp Paprika; 1 tsp Ground cumin; 2 tbsp Extra-virgin olive oil; 10 g Flat-leaf parsley

Eggs poached in a spiced tomato sauce with chickpeas — a hearty brunch that doubles as dinner.

By the Mealora deskFiled April 28, 2026Twice tested

Total

35min

Prep

10min

Cook

25min

Serves

Per serving

340kcal

Difficulty

medium

The methodRead all the way through first

Instructions

01
About 6 min
Sweat onion in olive oil for 5 minutes, then add minced garlic, paprika and cumin and bloom 1 minute.
02
About 12 min
Stir in chopped tomatoes and chickpeas, season, and simmer 12 minutes until thickened.
03
About 6 min
Make six wells in the sauce, crack an egg into each, cover and cook 5–6 minutes until whites set with runny yolks.
04
About 1 min
Scatter with chopped parsley and serve straight from the pan.

NutritionPer serving · of 3

The numbers, clearly stated.

We compute nutrition from each ingredient's reference data, then round to whole units. Use it as a guideline — your kitchen and your scale make the final call.

Calories: 340kcal
Protein: 18g
Fat: 18g
Carbs: 28g
Fibre: 8g
Sugar: 9g
Sodium: 720mg

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