Breakfast

Chickpea Shakshuka

Name: Chickpea Shakshuka
Prep time: 25 min
Total time: 25 min
Yield: 2 servings
Ingredients: 4 large, about 220 g Egg; 240 g Chickpeas, tinned and drained; 400 g Passata; 100 g Onion; 150 g Red pepper; 2 tsp (10 g) Olive oil; 2 cloves, about 6 g Garlic; 1 teaspoon Ground cumin; 1 teaspoon Smoked paprika; A handful, to finish Fresh coriander; To taste Salt

Eggs cooked in a pepper and tomato sauce with a whole tin of chickpeas, cumin and smoked paprika. 27 g of protein for 447 kcal, for two.

Calories: 447kcal
Protein: 27g
Fat: 20g
Carbs: 40g

Per serving, makes 2. 25 minutes of work. Published 8 September 2026.

Allergens

Eggs

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Chickpea Shakshuka, plated and ready to serve. — The finished recipe. Chickpea Shakshuka

Ingredients 1 to 6 for chickpea shakshuka arranged separately on a dark worktop. — Ingredients 1 to 6. 4 large, about 220 g Egg. 240 g Chickpeas, tinned and drained (The drained weight of one 400 g tin. Drained weight. A 400 g tin drains to about 240 g.). 400 g Passata. 100 g Onion. 150 g Red pepper. 2 tsp (10 g) Olive oil

Ingredients 7 to 11 for chickpea shakshuka arranged separately on a dark worktop. — Ingredients 7 to 11. 2 cloves, about 6 g Garlic. 1 teaspoon Ground cumin. 1 teaspoon Smoked paprika. A handful, to finish Fresh coriander. To taste Salt

Chickpea Shakshuka, preparation step 1: Soften the sliced onion and pepper in the oil in a lidded frying pan over a medium heat for eight minutes, until the pepper is limp. Add the garlic, cumin and paprika for the last minute. — Step 1. Soften the sliced onion and pepper in the oil in a lidded frying pan over a medium heat for eight minutes, until the pepper is limp. Add the garlic, cumin and paprika for the last minute.

Chickpea Shakshuka, preparation step 2: Pour in the passata and the chickpeas, season, and simmer uncovered for eight minutes until thick enough to hold a spoon-shaped hollow. — Step 2. Pour in the passata and the chickpeas, season, and simmer uncovered for eight minutes until thick enough to hold a spoon-shaped hollow.

Chickpea Shakshuka, preparation step 3: Make four hollows, crack an egg into each, cover and cook over a low heat for five to seven minutes until the whites are set and the yolks still move. — Step 3. Make four hollows, crack an egg into each, cover and cook over a low heat for five to seven minutes until the whites are set and the yolks still move.

The finished chickpea shakshuka. — Step 4. Scatter the coriander over and serve two eggs each straight from the pan.

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Ingredients

Egg4 large, about 220 g
Chickpeas, tinned and drained240 g
The drained weight of one 400 g tin. Drained weight. A 400 g tin drains to about 240 g.
Passata400 g
Onion100 g
Red pepper150 g
Olive oil2 tsp (10 g)
Garlic2 cloves, about 6 g
Ground cumin1 teaspoon
Smoked paprika1 teaspoon
Fresh corianderA handful, to finish
SaltTo taste

Method

Soften the sliced onion and pepper in the oil in a lidded frying pan over a medium heat for eight minutes, until the pepper is limp. Add the garlic, cumin and paprika for the last minute.
Pour in the passata and the chickpeas, season, and simmer uncovered for eight minutes until thick enough to hold a spoon-shaped hollow.
Make four hollows, crack an egg into each, cover and cook over a low heat for five to seven minutes until the whites are set and the yolks still move.
Scatter the coriander over and serve two eggs each straight from the pan.

Worth knowing

For two people. Chickpeas turn a sauce-and-eggs breakfast into something that holds you until lunch, and they are the only thing in the pan that pushes the 40 g of carbohydrate.
No bread is needed with the chickpeas in it. The sauce must be thick before the eggs go in, or they poach into it rather than sitting on top.

Other breakfast recipes that share ingredients with this one, or every breakfast between 300 and 450 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.