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+ servings

No-Bake Chickpea Shakshuka

Serving Size: 2


  • 2 Tbsp olive oil
  • 1 brown onion, finely diced
  • 1 red capsicum, finely diced
  • 3 garlic cloves, mined
  • 2 tsp paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ¼ tsp chili flakes
  • 1x 400g tin chopped tomatoes
  • 1x 400g tin chickpeas
  • 2 cups spinach
  • 4 eggs
  • Salt and pepper, to taste
  • Flat leaf parsley, to garnish


  • Add olive oil to a small deep fry pan with a fitted lid or a cast-iron shallow casserole (mine was 26cm across). Heat over a medium heat.
  • Sauté onions and capsicum for fifteen minutes - give it the time to really soften! I literally time it so I don't skimp or jump ahead.
  • Add garlic and spices and sauté for a minute or so until fragrant.
  • Add tinned tomatoes and a generous few turns of the salt and pepper shaker. Bring to a boil then reduce to a low heat. Cover and simmer for 15 minutes. In the last five minutes, mix in the chickpeas and spinach.
  • Taste test sauce and season again with salt and pepper until it tastes seasoned to you.
  • Make four wells in the sauce and crack in the eggs. Cover with the lid and let cook for 8-10 minutes, or until cooked to your liking.
  • Garnish with finely chopped flat-leaf parsley.


Serves 2 big portions or 4 smaller portions. Bread helps stretch it!