Spicy Chick Pea and Roasted Pepper Shakshouka

20 minutes



This hearty Middle-eastern spiced stew is easy to make with staples from your pantry and perfect for brunch, lunch, or a speedy meatless-Monday supper.  This dish is delicious on its own or with crusty bread to dunk into the luscious egg yolks.

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1 teaspoon extra virgin olive oil
1 chopped onion
1 teaspoon table salt divided
1 clove minced garlic
1 teaspoon cumin
1 teaspoon spicy smoked paprika
1 15 oz can fire roasted diced tomatoes in their own juice undrained
1 15oz can chickpeas drained & rinsed
12 oz roasted peppers drained & chopped
1 5 oz container pre-washed baby spinach
4 large eggs
1/4 cup chopped parsley
1/4 cup crumbled feta cheese
Nutritional Information
248kcal Calories
27g Carbohydrates
15g Protein
10g Fat
3g Saturated Fat
172mg Cholesterol
2251mg Sodium
805mg Potassium
8g Fiber
4g Sugar
4500IU Vitamin A
66.7mg Vitamin C
227mg Calcium
5.4mg Iron


Heat oil in a large non-stick skillet over medium-low heat. Add onion and ½ tsp salt and sauté, stirring frequently, for 5 minutes or until softened. Stir in garlic, cumin, cayenne, and pimentón and cook for 1 minute. Add tomatoes, roasted peppers, and chickpeas to pan, stir to combine, and mash chickpeas slightly with a potato masher.
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Use tongs to toss in baby spinach, sprinkle mixture with water, and cook, covered for 5-10 minutes or until spinach is wilted (tossing mixture once half-way through). Stir in remaining ½ tsp salt.
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Carefully crack each egg into a small cup and slide over stew. Cover and cook until whites are set, about 5 minutes. Garnish with parsley and serve warm.
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This dish is easily halved to serve 2.

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