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–+ servings

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 minutes
Cook Time 25 minutes
Total Time 40 minutes
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
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