Chickpea and Chile Shakshuka

This glam global breakfast comes together quickly in one skillet that’s perfect for brunch, brinner or anything in between.
Prep 35 Minutes
Total Time 35 Minutes
Servings 4

Ingredient List

  • 1 tablespoon olive oil
  • 1 cup diced red onions
  • 1 medium yellow bell pepper, diced (1 cup)
  • 1 can (19 oz) Progresso™ chick peas, drained, rinsed
  • 1 can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 2 tablespoons soy sauce
  • 1 tablespoon chili garlic sauce
  • 1 tablespoon honey
  • 1 1/2 teaspoons smoked paprika
  • 4 eggs
  • 1/2 cup crumbled feta cheese
  • 2 tablespoons chopped fresh cilantro leaves
  • Lime wedges
Recipe Continues Below


  1. In 12-inch skillet, heat olive oil over medium-high heat. Add onions and bell pepper; cook 4 to 5 minutes or until softened and beginning to brown on edges.
  2. Stir in chick peas, tomatoes, chiles, soy sauce, chili garlic sauce, honey and smoked paprika; heat to simmering.
  3. With back of spoon, make 4 evenly-spaced indentions in chick pea mixture. Gently crack egg into each indention. Cover; reduce heat to medium-low. Cook 10 to 14 minutes or until yolks are set.
  4. Top with feta cheese and cilantro; serve with lime wedges.

Expert Tips

  • Serve with toasted pita to sop up all the delicious sauce.
  • Can’t take the heat? Reduce the chile garlic sauce to 2 teaspoons.


  • 1 Servings Calories 270 (Calories from Fat 120);  Total Fat 13g (Saturated Fat 5g ,Trans Fat 0g);  Cholesterol 205mg;  Sodium 1070mg;  Potassium 270mg;  Total Carbohydrate 26g (Dietary Fiber 3g ,Sugars 15g);  Protein 12g
  • % Daily Value: Vitamin A 50%;  Vitamin C 40%;  Calcium 15%;  Iron 10%
  • Exchanges: 1 Starch;  1/2 Other Carbohydrate;  1 Vegetable;  1 1/2 Fat
  • Carbohydrate Choice: 2
*Percent Daily Values are based on a 2,000 calorie diet

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