Chickpea Shakshuka
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Chickpea Shakshuka

Chickpea Shakshuka

with Sesame Flatbreads and Feta

This dish — a breakfast staple in North Africa and parts of the Middle East — relies on tomatoes, peppers, eggs and a whole slew of spices. We've added chickpeas to this version for extra nutrition. Make sure you mop up every morsel with the nutty sesame flatbread!

Optional Spice

30 minutes
5 minutes

1 piece


2 piece



1 piece

Crushed Tomatoes with Garlic and Onion

1 piece

Yellow Onion

1 piece

Sweet Bell Pepper

56 g

Baby Spinach

2 tbsp

Moroccan Spice Blend


2 piece


( )

1 tbsp

Sesame Seeds


¼ cup

Feta Cheese, crumbled


1 tsp

Chili Flakes

3 tbsp



¼ tsp


0.63 tsp


2 tbsp



Calories900 kcal
Fat37 g
Saturated Fat8 g
Carbohydrate114 g
Sugar20 g
Dietary Fiber22 g
Protein37 g
Cholesterol210 mg
Sodium2680 mg
Trans Fat0.1 g
Potassium2200 mg
Calcium450 mg
Iron10.5 mg

Large Non-Stick Pan
Measuring Spoons
Silicone Brush
Baking Sheet


  • Peel, then cut onion into 1/2-inch pieces.
  • Core, then cut pepper into 1/2-inch pieces.
  • Using a strainer, drain chickpeas, reserving canning liquid.
Start shakshuka
  • Heat a large non-stick pan over medium-high heat.
  • When the pan is hot, add 1 tbsp (2 tbsp) oil, then peppers and onions.
  • Cook, stirring occasionally, until slightly softened, 2-3 min.
  • Add chickpeas, then sprinkle Moroccan Spice Blend and 1/4 tsp (1/2 tsp) chili flakes over top. (NOTE: Reference heat guide.)
  • Cook, stirring often, until chickpeas are coated, 30 sec.
  • Season with salt and pepper.
Finish shakshuka
  • Add crushed tomatoes and reserved canning liquid to the pan with chickpea mixture
  • Season with pepper and 1/2 tsp (1 tsp) salt. Bring to a gentle simmer. Once simmering, reduce heat to medium-low. 
  • Cook, stirring occasionally, until veggies are tender, 4-5 min. (TIP: Add 2-3 tbsp water if mixture gets too dry.)
  • Add spinach. Cook, stirring often, until slightly wilted, 1-2 min.
Cook eggs
  • Using the back of a large spoon, make 2 indents (4 indents for 4 ppl) in shakshuka. (TIP: If you want to add extra eggs, make more indents.)
  • Crack an egg into each indent. Season with salt and pepper.
  • Cover and cook until eggs reach desired doneness, 5-8 min.**
Make sesame flatbreads
  • Meanwhile, arrange flatbreads on an unlined baking sheet.
  • Brush 1 tbsp (2 tbsp) oil over flatbreads. Season with salt and pepper.
  • Sprinkle sesame seeds over top, pressing down to adhere.
  • Broil in the middle of the oven until sesame seeds are golden-brown, 2-4 min. (TIP: Keep an eye on flatbreads so they don't burn!)
Finish and serve
  • Divide shakshuka between bowls.
  • Sprinkle feta over top.
  • Halve sesame flatbreads and serve alongside.
  • Dollop yogurt sauce over top.