Level up brunch with this chickpea shakshuka! This popular one-pan North African and Middle Eastern classic is a hot contender for the ultimate vegetarian friendly breakfast. It's superbly versatile, requires simple ingredients, and is just darn delicious.
If you’re after a wildly satisfying, tasty and nutritious breakfast or brunch idea, look no further than shakshuka (or shakshouka) – aka eggs poached in a simmering spicy tomatoey sauce.
With a million and one variations online, this simple no-bake shakshuka is my spin on the much loved classic. It’s simple, hearty and ideal to whip up on slower mornings when you’ve got wriggle room to play in the kitchen.
The delicious chunky sauce is bulked out with canned chickpeas, boosting its protein and fibre content. Of course, and only indulging my professional stereotype, a few handfuls of greens is always a welcomed addition too.
Here are tips to help your kitchen flow:
Is shakshuka healthy? Absolutely! Shakshuka champions nutritious and simple ingredients. It plates up as a balanced meal idea too, offering up a rich source of carbohydrates (chickpeas and bread), protein (eggs and chickpeas), vegetables (spinach, capsicum, onions and tomato), and heart-healthy fat (olive oil).
Is shakshuka vegetarian? Typically yes, but some shakshuka recipes may have meats added. When in doubt, always check the ingredients. This recipe is vegetarian-friendly.
Is shakshuka vegan? Due to the addition of eggs, shakshuka isn’t innately vegan. To make this specific recipe vegan friendly, simply remove the eggs. The addition of chickpeas will keep it hearty and a source of protein.
Is shakshuka low carb? As shakshuka recipes differ, the carb content can too. Due to the presence of chickpeas, this dish won’t be as low-carb as other recipes.
Is shakshuka a breakfast food? Shakshuka is commonly served for breakfast or brunch. But, it’s an anytime meal that can be enjoyed at lunch or dinner too.
Serve shakshuka in the pan it’s cooked in. It’s great enjoyed as is, but a crusty piece of bread is always welcomed to mop up the sauce. To brighten, I like a handful of chopped flat-leaf parsley overtop.
It’s a goodie to meal prep – simply whip up a batch of the sauce (sans eggs) and refrigerate for a few days until ready to eat. To cook, spoon a serving of sauce into a ramekin, make a well for an egg, crack it in and (this time) oven bake until set.
Looking for more egg-based vegetarian brunch ideas?🥚 Try this greens and ricotta crustless quiche.