Mediterranean·vegetarian·easy

Red Pepper & Chickpea Shakshuka with Lemon-Tahini Drizzle

Name: Red Pepper & Chickpea Shakshuka with Lemon-Tahini Drizzle
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 3 tbsp olive oil; 1 large, diced yellow onion; 2, roasted and chopped red bell pepper; 4, minced garlic cloves; 1 tsp ground cumin; 1 tsp smoked paprika; ½ tsp cayenne pepper; 400g can crushed tomatoes; 200g cooked chickpeas; ¾ tsp salt; ¼ tsp black pepper; 4 large eggs; 3 tbsp tahini; 2 tbsp lemon juice; 2 tbsp water; ¼ cup, chopped fresh parsley; 4 slices, for serving sourdough bread

Imagine waking up to the scent of cumin and smoked paprika drifting from the kitchen, where a cast-iron skillet bubbles with a rich, rustic tomato sauce swirled with roasted red peppers and tender chickpeas. This isn't just shakshuka—it's a Mediterranean morning hug. I love how the yolks stay gloriously runny, just waiting to be broken with a crusty piece of sourdough. The creamy, nutty drizzle of tahini with a squeeze of lemon cuts through the warmth and ties everything together. It's the kind of dish that feels both effortless and celebratory, perfect for a lazy brunch or a cozy dinner. Trust me, one bite and you'll be transported to a sun-drenched terrace overlooking the sea.

40 min(prep 15 + cook 25)

4 servings

380 kcal

Ingredients

olive oil3 tbsp
yellow onion1 large, diced
red bell pepper2, roasted and chopped
garlic cloves4, minced
ground cumin1 tsp
smoked paprika1 tsp
cayenne pepper½ tsp
crushed tomatoes400g can
cooked chickpeas200g
salt¾ tsp
black pepper¼ tsp
eggs4 large
tahini3 tbsp
lemon juice2 tbsp
water2 tbsp
fresh parsley¼ cup, chopped
sourdough bread4 slices, for serving

Nutrition

380 kcalper serving

Protein15g19%

Carbs35g45%

Fat15g19%

Fiber4g5%

Sugar8g10%

Directions

1
Heat olive oil in a large, deep skillet over medium heat. Sauté the onion until soft and translucent, about 5 minutes. Stir in the roasted red peppers and garlic, cooking for another minute until fragrant.
2
Sprinkle in the cumin, smoked paprika, and cayenne, stirring continuously for 30 seconds to bloom the spices. Pour in the crushed tomatoes and chickpeas, season with salt and pepper, and let simmer for 10 minutes, allowing the sauce to thicken slightly.
3
Create 4 small wells in the sauce using a spoon. Gently crack one egg into each well. Cover the skillet with a lid and cook on low heat for 6–8 minutes, until the whites are set but the yolks remain runny.
4
While the eggs cook, whisk together the tahini, lemon juice, and water in a small bowl until smooth and drizzle-able. Add a pinch of salt if desired.
5
Remove the skillet from heat. Drizzle the lemon-tahini sauce over the eggs and sauce evenly. Garnish with fresh parsley and serve immediately with toasted sourdough slices for dipping.

#shakshuka #mediterranean #brunch #vegetarian

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