A bold twist on the classic shakshuka, this gluten-free version features spicy chickpeas and eggs simmered in a zesty tomato sauce. Perfect for brunch or a cozy breakfast at home!

Gluten-Free Spicy Chickpea Shakshuka

Claire Bennett

A bold twist on the classic shakshuka, this gluten-free version features spicy chickpeas and eggs simmered in a zesty tomato sauce. Perfect for brunch or a cozy breakfast at home!

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Prep Time 15

Cook Time 25

Total Time 40

Course Breakfasts That Fuel Your Day

Servings 4 servings

Ingredients

2 large eggs farm-fresh preferred
1 can 15 oz canned chickpeas, drained and rinsed
2 tbsp olive oil extra virgin for best flavor
1 small onion, diced about 1 cup
3 cloves garlic, minced
1 tsp smoked paprika
1 tsp ground cumin
1 can 14 oz crushed tomatoes
1 tbsp honey or maple syrup optional for sweetness
1 tsp red pepper flakes, or to taste
feta cheese to taste optional, for garnish
1 cup fresh cilantro or parsley, for garnish

Instructions

Heat olive oil in a large skillet over medium heat. Add diced onions and sauté until they turn golden, about 5-7 minutes. You want them soft and full of flavor.
Add the minced garlic, smoked paprika, and ground cumin; sauté for about 1 minute until fragrant. Your kitchen should smell divine right about now.
Stir in the crushed tomatoes, chickpeas, honey (if using), and red pepper flakes. Bring to a simmer and let it cook for about 10 minutes, until the sauce is thickened and flavors meld together.
Make two small wells in the sauce and crack an egg into each well. Cover the skillet and reduce heat to low. Cook for about 5-7 minutes, until eggs are set and whites are cooked through.
Once the eggs are done to your liking, remove the skillet from heat. Sprinkle feta cheese (if using) and fresh herbs over the top. Dive in with a piece of bread or your favorite gluten-free option!

Notes

Substitutions & Variations:

Dairy-Free: Omit the feta or use dairy-free cheese instead.
Lower Sugar: Skip the honey or maple syrup and let the natural sweetness of the tomatoes shine.
Add Spinach: Toss in a couple of handfuls of fresh spinach just before adding the eggs for extra greens.

Claire's Gluten-Free Baking Notes:

Shakshuka is incredibly versatile—use certified gluten-free spices to avoid cross-contamination. This dish keeps well in the fridge for up to 3 days. Reheat gently in a skillet. For best results, use a good-quality canned tomato, like San Marzano. Eggs will set differently when using farm-fresh vs. store-bought eggs, so keep an eye on them as they cook!

Tips:

Make sure to sauté the onions until they’re nice and golden to build flavor. Don't overcrowd the pan; give those chickpeas a little space to get a nice sear. Check the spiciness of your chili pepper before adding—it can sneak up on you!

Keyword gluten-free breakfast, shakshuka, spicy chickpeas, vegan option

Nutrition Facts

Calories: about 280 kcal per serving

Step-by-Step Instructions

Heat olive oil in a large skillet over medium heat. Add diced onions and sauté until they turn golden, about 5-7 minutes. You want them soft and full of flavor.
Add the minced garlic, smoked paprika, and ground cumin; sauté for about 1 minute until fragrant. Your kitchen should smell divine right about now.
Stir in the crushed tomatoes, chickpeas, honey (if using), and red pepper flakes. Bring to a simmer and let it cook for about 10 minutes, until the sauce is thickened and flavors meld together.
Make two small wells in the sauce and crack an egg into each well. Cover the skillet and reduce heat to low. Cook for about 5-7 minutes, until eggs are set and whites are cooked through.
Once the eggs are done to your liking, remove the skillet from heat. Sprinkle feta cheese (if using) and fresh herbs over the top. Dive in with a piece of bread or your favorite gluten-free option!