This shakshuka reflects the Let’s Veg lifestyle of building meals around nourishing vegetables.
Tomatoes and chickpeas simmer into a warm, balanced base.
Eggs add comfort while keeping the dish satisfying and light.
Fresh parsley brings brightness and a clean finish.
A simple, wholesome recipe that supports steady energy and mindful eating.
This recipe is part of our Beans and Lentil Recipes Guide, where you can explore nourishing plant-based meals built around beans and lentils.
Start with the Vegetable Cooking Guide:
https://letsveg.com/vegetable-cooking-guide
Shakshuka Eggs with Chickpeas
Shakshuka eggs with chickpeas and parsley cooked in tomato sauce for a warm and nourishing vegetarian meal.
Ingredients
Equipment
Cast Iron
Cooking Instructions
- Heat olive oil in a pan over medium heat.
- Add onion and cook until softened.
- Stir in garlic and cook for 30 seconds.
- Add tomato sauce, chickpeas, salt, black pepper, and paprika.
- Simmer for 5 to 7 minutes until slightly thickened.
- Make small wells in the sauce and crack eggs into each well.
- Cover and cook until egg whites are set.
- Remove from heat and sprinkle parsley before serving.
Nutrition
Video
Notes
Cook eggs to preferred doneness.
Adjust paprika for flavor.
Serve immediately while warm.