Print

Healthy High-Protein Shakshuka with Chickpeas

high-protein shakshuka with chickpeas - featured image
Print Recipe

A protein-packed, flavorful shakshuka featuring chickpeas and extra egg whites, perfect for a hearty yet light breakfast or brunch.

Ingredients

Scale
  • 2 tbsp olive oil (extra virgin recommended)
  • 1 yellow onion, finely chopped
  • 1 cup diced bell peppers (red or orange)
  • 3 garlic cloves, minced
  • 28 oz (800 g) canned crushed tomatoes (San Marzano preferred)
  • 1 1/2 cups (250 g) cooked or canned chickpeas, rinsed
  • 4 whole eggs plus 4 extra egg whites
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/4 tsp red chili flakes (optional)
  • Salt and black pepper to taste
  • Handful fresh parsley or cilantro, chopped (for garnish)
  • Lemon wedges (optional, for serving)

Instructions

  1. Heat the olive oil in a large skillet over medium heat for about 2 minutes until shimmering but not smoking.
  2. Add the chopped onion and diced bell peppers. Sauté for 5-7 minutes until softened and slightly golden, stirring occasionally.
  3. Stir in the minced garlic, ground cumin, smoked paprika, and red chili flakes (if using). Cook for 1-2 minutes until fragrant.
  4. Pour in the crushed tomatoes and stir to combine. Let the mixture simmer gently, uncovered, for 10-12 minutes until the sauce thickens slightly. Season with salt and black pepper to taste.
  5. Add the rinsed chickpeas and stir. Cook together for 3-4 minutes to allow chickpeas to absorb the sauce flavor.
  6. Make little wells in the sauce with the back of a spoon. Crack whole eggs into some wells and pour the extra egg whites evenly over the pan. Cover with a lid and cook for 6-8 minutes until egg whites are set and yolks reach desired doneness.
  7. Remove from heat, sprinkle chopped parsley or cilantro on top, and serve immediately with lemon wedges.

Notes

If sauce is too watery, simmer uncovered a few extra minutes before adding eggs. Use canned crushed tomatoes for smoother texture. For vegan version, substitute eggs with tofu scramble or chickpea flour batter. Adjust chili flakes to control heat. Use cast iron skillet for best flavor and heat retention.

Nutrition

Keywords: shakshuka, high-protein breakfast, chickpeas, egg whites, healthy breakfast, easy shakshuka, gluten-free, vegetarian

Find it online: https://sweetstirring.com/healthy-high-protein-shakshuka-with-chickpeas-easy-high-protein-breakfast-recipe/