Chickpea and spinach shakshuka

Eggs bake gently in a spiced chickpea and spinach tomato sauce.

This recipe makes 4 servings and takes about 10 minutes to prepare plus 25 minutes to cook. Metric and imperial quantities are alternate measurements, so use one system rather than adding both. If you change the yield, keep the pan size and thickness of the food in mind: a crowded pan steams food and a deep baking dish can extend the cooking time.

Equipment

Set out large lidded frying pan, wooden spoon, small bowl. A wide pan gives moisture somewhere to evaporate; for an oven dish, leave space between pieces so heat can circulate. Use separate board and knife surfaces for raw protein and foods that will be eaten without further cooking.

Ingredients

You will need: olive oil: 30 ml (2 tbsp); onion, sliced: 150 g (5 oz); red bell pepper, sliced: 180 g (6 oz); garlic, sliced: 9 g (3 cloves); ground cumin: 4 g (2 tsp); chopped tomatoes: 800 g (28 oz); chickpeas, drained and rinsed: 240 g (14 oz); baby spinach: 100 g (3½ oz); eggs: 8 large (8 large); parsley, chopped: 15 g (½ cup). Gather the ingredients before heating the pan so the aromatics do not burn while a measurement is being found.

• olive oil — 30 ml / 2 tbsp
• onion, sliced — 150 g / 5 oz
• red bell pepper, sliced — 180 g / 6 oz
• garlic, sliced — 9 g / 3 cloves
• ground cumin — 4 g / 2 tsp
• chopped tomatoes — 800 g / 28 oz
• chickpeas, drained and rinsed — 240 g / 14 oz
• baby spinach — 100 g / 3½ oz
• eggs — 8 large / 8 large
• parsley, chopped — 15 g / ½ cup

Method

Read the full method once, then prepare the ingredients in the order listed. Keep raw and ready-to-eat ingredients separate, and wash hands and equipment after raw-protein contact.

Step 1

Cook onion and red bell pepper in olive oil for 8 minutes until soft. Add garlic and cumin for 30 seconds.

Step 2

Stir in chopped tomatoes and chickpeas; simmer 8 minutes until the sauce is thick enough to leave a trail when stirred.

Step 3

Fold in baby spinach, make eight wells, and crack one egg into each well. Cover and cook over low heat for 6 to 8 minutes.

Step 4

When egg whites are fully opaque and yolks have reached the firmness you prefer, scatter with parsley.

Cooking and safety check

Cook eggs until whites are set with no translucent white remaining; use pasteurised eggs where appropriate for vulnerable diners. A time estimate and a browned surface do not prove that the centre is cooked. Use a suitable food thermometer where the ingredient or local guidance requires one, and follow the package or official instructions for the specific food.

Substitutions that respect the dish

A substitution should preserve the recipe’s job, not merely its colour. Use cannellini beans for chickpeas. Use kale for spinach, adding it with the tomatoes. Omit eggs and serve the sauce with tofu; soy is an allergen.

• Use cannellini beans for chickpeas.
• Use kale for spinach, adding it with the tomatoes.
• Omit eggs and serve the sauce with tofu; soy is an allergen.

Allergen notes

This recipe contains or may contain egg. Check every packaged ingredient because formulations and cross-contact warnings vary.

Common mistakes and how to correct them

Use one troubleshooting change at a time. If the centre is undercooked, return it to the appropriate heat and check again rather than relying on the outside colour. If the pan is dry, add liquid gradually; if it is watery, reduce uncovered. Texture may also reflect crowded equipment, a different ingredient size, or a changed batch quantity.

• Keep the heat low after adding eggs so the base does not catch.
• If sauce is thin, simmer it before making the wells.
• Use a lid that fits closely to set egg whites evenly.

Leftovers and storage

Store the tomato-chickpea base for up to three days. Eggs are best cooked fresh; reheat the base until steaming before adding them.

Serving ideas

These sides and finishes suit chickpea and spinach shakshuka without changing the recipe itself.

• Crusty bread
• Labneh
• Pickled chillies

Frequently asked questions

Can I make fewer eggs?

Yes; make only as many wells as eggs used.

Why are my yolks hard?

Check two minutes earlier and remove the pan from heat once whites set.

Related recipes and tools

Browse the related recipes for a different appliance, pace, or ingredient pairing. Use the serving scaler only after checking the stated yield, and use the storage guide before deciding whether to save a portion. Related links help with the next decision; they do not make this recipe suitable for every diet or kitchen.