If you have a soft spot for dishes that are both comforting and bursting with vibrant flavors, this Creamy Shakshuka with Chickpeas and Feta Recipe is going to become your new favorite. It combines the rich, smoky notes of paprika and cumin with tender eggs baked right into a luscious tomato sauce, all uplifted by the creamy goodness of chickpeas and the salty tang of feta. Every bite sings with warmth, texture, and a hint of Middle Eastern magic that’s perfect for breakfast, lunch, or dinner.
Ingredients You’ll Need
These ingredients might seem simple, but they play a crucial role in creating the perfect balance of creaminess, spice, and freshness in this dish. Each element enhances the texture and flavors, making this shakshuka a well-rounded and satisfying meal.
- Salted butter: Adds a rich, creamy base for sautéing and balances the acidity of the tomatoes.
- Medium onion (finely diced): Provides a natural sweetness and depth to the sauce.
- Red pepper (finely diced): Brings color and a subtle crunch to the dish.
- Garlic (minced): Infuses the sauce with an irresistible aromatic foundation.
- Chicken broth: Enhances the sauce’s body and adds savory notes without overpowering.
- Crushed tomatoes: The heart of the sauce, offering bright, tangy flavors and a luscious texture.
- Smoked paprika: Introduces a mild smokiness that complements the chickpeas beautifully.
- Ground cumin: Adds earthiness and warmth, essential for authentic shakshuka flair.
- Tomato paste: Concentrates the tomato flavor for a richer sauce that clings to every bite.
- Salt and black pepper: To season perfectly and bring all the flavors together.
- Canned chickpeas (rinsed and drained): Adds creaminess and a lovely bite to the sauce, making it heartier.
- Eggs: The star ingredient, baked gently to creamy perfection right in the sauce.
- Feta cheese crumbles (optional garnish): Sprinkles on top for salty, tangy bursts in each mouthful.
- Fresh cilantro or parsley sprigs (optional garnish): Brightens and freshens every spoonful with herbal notes.
How to Make Creamy Shakshuka with Chickpeas and Feta Recipe
Step 1: Prepare and Sauté Your Vegetables
Start by preheating your oven to 400 degrees Fahrenheit so it’s ready when your sauce is simmering perfectly. Next, melt that salted butter in an oven-safe pan over medium heat and add the diced onion and red pepper. Sauté them gently until they soften, about 4 to 5 minutes, releasing their natural sweetness and creating a fragrant base. This step is a game-changer for layering flavors in your shakshuka.
Step 2: Add Garlic and Spices
Once the vegetables are tender, stir in the minced garlic and cook for a minute until fragrant—this little addition adds punch without overpowering the dish. Immediately after, pour in your chicken broth and crushed tomatoes, then sprinkle in the smoked paprika and ground cumin. These spices open up a smoky, warm aroma that makes your kitchen smell absolutely divine.
Step 3: Reduce and Enrich the Sauce
Let the sauce simmer over medium heat for several minutes, just enough to reduce the broth slightly and intensify those complex tomato flavors. Now mix in the tomato paste and chickpeas; the paste adds thickness and richness, while the chickpeas bring a creamy texture and subtle nutty flavor. Season with salt and pepper, stir gently, and let it all meld together for 2 to 3 minutes.
Step 4: Bake the Eggs
Remove your pan from heat and carefully create 5 wells in the thickened sauce with the back of a spoon. Crack an egg into each well, then sprinkle with a little salt and pepper to taste. Pop your pan into the hot oven and bake for 8 to 12 minutes until the eggs reach your perfect doneness—runny yolks or fully set, it’s up to you!
Step 5: Garnish and Serve
Once out of the oven, sprinkle crumbled feta cheese over the top for a salty, creamy contrast that pairs beautifully with the chunks of chickpeas and tender eggs. A handful of fresh cilantro or parsley sprigs adds a splash of bright green and fresh flavor that ties the dish together perfectly. Now your Creamy Shakshuka with Chickpeas and Feta Recipe is ready to delight!
How to Serve Creamy Shakshuka with Chickpeas and Feta Recipe
Garnishes
Choose garnishes that complement and brighten the dish’s deep, savory flavors. Crumbled feta adds a luscious, salty contrast that melts slightly into the warm sauce, while fresh herbs like cilantro or parsley lift the entire plate with vibrant freshness. A drizzle of extra virgin olive oil or a sprinkle of red chili flakes can also amp up the richness or heat.
Side Dishes
This shakshuka shines served alongside crusty bread, perfect for mopping up every bit of that luscious sauce. Warm pita, toasted sourdough, or even a side of silky labneh or Greek yogurt offer creamy, cooling accompaniments that balance the boldness of the dish. For something lighter, a fresh green salad with lemon vinaigrette pairs beautifully.
Creative Ways to Present
For a fun twist, serve this creamy shakshuka in individual ramekins or mini cast-iron skillets to make every portion feel special. You can also transform the leftovers into a hearty breakfast bowl with greens and avocado or stuff the sauce and chickpeas inside warm pita pockets with extra feta and herbs. It’s a versatile dish that welcomes your creativity!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers from your Creamy Shakshuka with Chickpeas and Feta Recipe, simply transfer the dish to an airtight container and refrigerate for up to 3 days. The flavors actually deepen overnight, making it even tastier the next day. Just be mindful that baked eggs may firm up in the fridge.
Freezing
This shakshuka freezes well without the eggs. Prepare the sauce and chickpeas, cool completely, and freeze in a suitable container for up to 2 months. When ready to enjoy, thaw it overnight in the fridge and bake fresh eggs in the heated sauce. This keeps the texture and flavor at their best when reheated.
Reheating
Reheat leftovers gently on the stovetop or in the microwave until hot, then crack fresh eggs directly into the warmed sauce and bake for 8 to 12 minutes to enjoy the creamy shakshuka experience as if it were freshly made. Adding feta and fresh herbs at the end will revive the dish’s vibrant flavors beautifully.
FAQs
Can I make this recipe vegan?
Definitely! Replace the eggs with tofu or chickpea flour “scramble,” and swap butter for olive oil. Use a vegan feta or skip it altogether to keep those creamy, tangy notes intact while making it plant-based.
What can I substitute for chicken broth?
Vegetable broth works wonderfully if you prefer to keep it vegetarian or need a lighter base. Even water with a pinch of extra salt can do the trick in a pinch, though broth adds more body and flavor.
How do I know when the eggs are perfectly baked?
Check the whites first—they should be set and opaque while the yolks remain a bit jiggly if you like them runny. If you prefer firmer yolks, bake a few minutes longer. Oven temperatures vary, so keep a close eye towards the end!
Can I use canned tomatoes instead of crushed fresh ones?
Yes! Canned crushed tomatoes are actually quite convenient and add great flavor and texture to this dish. Just be sure to use good-quality canned tomatoes for the best result.
Is this recipe spicy?
This recipe has a gentle warmth from smoked paprika and cumin but isn’t spicy hot. If you like a bit of heat, try adding red pepper flakes or a dash of harissa to kick it up a notch.
Final Thoughts
There’s something truly special about this Creamy Shakshuka with Chickpeas and Feta Recipe—it comforts you while exciting your taste buds in the best way possible. It’s a beautiful combination of textures and flavors that makes every meal feel like a celebration. I hope you give it a try soon and discover just how wonderfully satisfying this dish can be, whether you serve it for a lazy weekend brunch or a cozy weeknight dinner.
Print
Creamy Shakshuka with Chickpeas and Feta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: North African, Middle Eastern
- Diet: Halal
Description
A flavorful and hearty Shakshuka recipe featuring a rich tomato and chickpea sauce topped with perfectly baked eggs. This North African and Middle Eastern favorite is spiced with smoked paprika and cumin, finished with optional feta and fresh herbs for a satisfying breakfast or light meal.
Ingredients
Vegetables and Aromatics
- 1 medium onion, finely diced
- 1 red pepper, finely diced
- 2 cloves garlic, minced
Liquids and Base
- 1½ cups chicken broth
- 1 cup crushed tomatoes
- 6 tablespoons tomato paste
- 2 tablespoons salted butter
Spices and Seasonings
- 1½ teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt, plus more for seasoning eggs
- Black pepper, to taste
Proteins and Garnishes
- 1 cup canned chickpeas, rinsed and drained
- 5 eggs
- Feta cheese crumbles (optional garnish)
- Fresh cilantro or parsley sprigs (optional garnish)
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the eggs later.
- Sauté Vegetables: In an oven-safe pan, melt the butter over medium heat. Add the finely diced onion and red pepper, sautéing for about 4-5 minutes until softened and fragrant.
- Add Garlic: Stir in the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
- Add Liquids and Spices: Pour in the chicken broth and crushed tomatoes. Add smoked paprika and ground cumin. Stir to combine all ingredients.
- Simmer Sauce: Allow the mixture to cook over medium heat for a few minutes, reducing the liquid slightly to concentrate flavors.
- Incorporate Tomato Paste and Chickpeas: Add the tomato paste, rinsed chickpeas, salt, and black pepper. Stir and continue heating for 2-3 minutes to meld the flavors.
- Prepare for Eggs: Remove the pan from heat. Using a spoon, create 5 wells in the sauce. Crack one egg into each well. Season the eggs with additional salt and pepper if desired.
- Bake Eggs: Place the oven-safe pan in the preheated oven and bake for 8-12 minutes, depending on how runny or firm you prefer the eggs.
- Garnish and Serve: Once baked to your liking, remove from the oven. Sprinkle with crumbled feta and garnish with fresh cilantro or parsley if using. Serve hot.
Notes
- Use an oven-safe skillet or pan to easily transfer the dish from stovetop to oven.
- Adjust baking time for eggs depending on preference: shorter for runny yolks, longer for firm yolks.
- Feta and fresh herbs are optional but add a nice contrast and freshness to the dish.
- Can be made vegetarian by replacing chicken broth with vegetable broth.
- Serve with warm crusty bread or pita for dipping.
