Shakshuka with Chickpeas — A Hearty, Flavor-Packed Breakfast or Brunch

Scale

2 tablespoons olive oil
1 medium onion, finely chopped
1 red bell pepper, seeded and diced
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon sweet paprika
½ teaspoon chili powder or a dash of cayenne (adjust to your heat preference)
1 (14-oz) can crushed tomatoes (or chopped fresh equivalent)
Salt and freshly ground black pepper, to taste
1 teaspoon sugar (optional, to balance acidity)
1 (15-oz) can chickpeas, rinsed and drained
4 large eggs
Optional: chopped cilantro or parsley, crumbled feta or goat cheese, crusty bread or pita for serving

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Heat the Pan
Warm 2 tablespoons of olive oil in a medium-to-large deep skillet over medium heat.
Sauté Aromatics
Add the chopped onion and diced red bell pepper. Cook until softened and slightly golden, about 5–7 minutes.
Add Garlic & Spices
Stir in the minced garlic, cumin, paprika, and chili powder. Cook until fragrant—about 1 minute.
Simmer the Tomato Base
Pour in the crushed tomatoes. Season with salt, pepper, and sugar (if using). Bring the mixture to a gentle simmer, then reduce heat to maintain a gentle bubbling. Let it cook for 8–10 minutes, stirring occasionally.
Stir in Chickpeas
Gently fold in the rinsed chickpeas. Let the mixture simmer for another 5 minutes, allowing flavors to meld and the sauce to slightly thicken.
Create Wells & Crack Eggs
Use the back of a spoon to make four shallow wells in the sauce. Crack one egg into each well. Cover the skillet with a lid and cook until the egg whites are set but yolks remain runny—about 5–7 minutes. Adjust time to suit your yolk preference.
Garnish & Serve
Sprinkle with chopped cilantro or parsley and crumble feta or goat cheese over the top if desired. Serve hot, straight from the skillet, with crusty bread or warm pita for dipping.