Introduction

Shakshuka with Chickpeas and Greens is a vibrant, hearty twist on the classic North African dish. It combines rich tomatoes, flavorful spices, tender greens, and protein-packed chickpeas, all topped with perfectly cooked eggs and crumbled feta. This meal is perfect for any time of the day, offering a comforting and nourishing option.

The dish shows one main layer of cooked eggs partly submerged in a thick tomato-based sauce mixed with chickpeas, diced tomatoes, and onions. The eggs are white with bright white yolks visible in the center, scattered evenly across the dish. The sauce is a warm mix of red and orange hues with chunks of vegetables and beans, providing a textured look. Small green herb pieces are sprinkled on top, adding a fresh contrast to the warm colors. The overall appearance is rustic and hearty. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 Tbsp olive oil

1 onion, chopped

1 red pepper, chopped

½-1 jalapeño pepper, deseeded and finely chopped

4 cloves garlic, minced

1 tsp cumin (or more to taste)

1 tsp paprika (or more to taste)

1 pinch cayenne (optional)

Salt and pepper, to taste

½-1 tsp za’atar (optional, can substitute thyme and oregano)

1 (28 oz) can or 2 (15 oz) cans diced or whole tomatoes

1 can chickpeas, rinsed and drained

½ cup vegetable or chicken broth (or water if needed)

1 cup spinach or kale (more if desired)

4-5 oz feta cheese, crumbled

4-8 eggs (depending on servings)

Hot sauce (optional)

Chopped cilantro or parsley for garnish

Instructions

Step 1: Heat the olive oil in a large deep sauté pan or Dutch oven over medium heat. Add the chopped onions and red pepper, sautéing until soft. Stir in the minced garlic and cook for a few more minutes, taking care not to burn it. Add more oil if the pan gets dry.

Step 2: Stir in the cumin, paprika, cayenne (if using), salt, pepper, and za’atar (or herbs). Let the spices simmer for about a minute until fragrant.

Step 3: Add the canned tomatoes. If you’re using whole tomatoes, break them up with your spoon. Pour in the broth or water and add the rinsed chickpeas. Cover and cook for 5 minutes to blend the flavors.

Step 4: Season with additional salt and several grinds of black pepper. Stir gently to combine and bring the mixture back to a simmer. Lower the heat if it bubbles too vigorously. Cover again and cook for 5 to 7 minutes until the sauce thickens slightly.

Step 5: Add the spinach or kale (removing tough stems if using kale). Cover and cook until the greens are wilted, about 2 to 4 minutes. Taste and adjust seasoning if needed.

Step 6: Make small wells in the sauce and carefully crack an egg into each well. Sprinkle the eggs with salt and pepper, then scatter the crumbled feta over the top. Cover the pan and let the eggs cook for 6 to 10 minutes, until the whites are set but yolks remain runny. Cook longer if you prefer firmer yolks.

Step 7: Finish by sprinkling chopped cilantro or parsley and adding hot sauce if desired. Serve warm with pita or naan for a satisfying meal.

Tips & Variations

Use fresh herbs like thyme and oregano if you don’t have za’atar on hand—it’s a great substitute and still adds aromatic flavor.

For a vegan version, omit the eggs and feta, and add extra chickpeas or tofu for protein.

Add a pinch of smoked paprika for a deeper, smoky flavor.

Try using Swiss chard or mustard greens instead of spinach or kale for a different texture.

If you like it spicier, include the seeds of the jalapeño or add extra cayenne.

FAQs

Can I make shakshuka without eggs?

Yes, you can omit the eggs and still enjoy a delicious tomato and chickpea stew. For extra protein, consider adding tofu cubes or extra chickpeas.

What can I serve shakshuka with?

Shakshuka pairs beautifully with warm pita bread, naan, crusty bread, or even over rice for a filling meal.

Dinner

Shakshuka with Chickpeas and Greens Recipe