High Protein Shakshuka Skillet

Name: High Protein Shakshuka Skillet
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 onion, diced; 1 bell pepper, diced; 3 cloves garlic, minced; 1 can chickpeas, drained and rinsed (15 oz); 1 can diced tomatoes (28 oz); 2 teaspoons smoked paprika; 1 teaspoon cumin; Salt and pepper to taste; 4 large eggs; Fresh parsley for garnish

Highlighted under: Healthy Food | Good for You

I love a good breakfast that fuels my day, and this High Protein Shakshuka Skillet has quickly become my go-to. The vibrant flavors of tomatoes and spices paired with protein-rich eggs create a deliciously satisfying dish. It’s perfect for brunch gatherings or a hearty weekday meal. The best part is how easily it comes together in just one skillet, making cleanup a breeze. Trust me, once you try this shakshuka, it will become a staple in your kitchen too!

Created by

The Chefericcooks Team

Last updated on 2026-03-17T13:41:30.203Z

When I first tried making shakshuka, I was surprised by how well the spices blended with the eggs. To elevate the protein content, I added chickpeas, which not only contribute to the nutrition but also enhance the texture of the dish. The golden yolks pair beautifully with the rich tomato sauce, creating a vibrant color that is simply irresistible.

One important tip I learned is to let the eggs simmer gently in the sauce. This ensures they cook evenly and develop that perfect, soft texture. Plus, the aroma that fills your kitchen while it cooks is enough to make anyone excited for breakfast!

Why You'll Love This Recipe

Packed with protein to keep you full and energized.
Flavors from spices and herbs create a vibrant and tasty experience.
Versatile enough for breakfast, lunch, or dinner.

Choosing Fresh Ingredients

For the best flavor and nutrition, choose fresh vegetables when making your High Protein Shakshuka Skillet. Opt for ripe, colorful bell peppers and firm, fresh onions. These will provide not only a sweeter taste but also a nice texture when sautéed. A sweet onion can enhance the overall flavor profile, while a robust red or yellow bell pepper adds both sweetness and earthiness to the dish.

When selecting canned ingredients like chickpeas and diced tomatoes, look for low-sodium options to control salt levels. The tomatoes should be packed in juice, not puree, for a more natural flavor. If you want a from-scratch approach, you can substitute fresh tomatoes for the canned variety; just ensure you peel and chop them finely before adding them to the skillet.

Perfecting the Egg Technique

Cooking the eggs to your preference is a crucial step in this shakshuka. For perfectly runny yolks, cover the skillet during the cooking process and check at the 5-minute mark. If you prefer firmer eggs, let them cook for an additional 1-2 minutes. Keep an eye on them to prevent overcooking, which can lead to a rubbery texture. A lid helps trap steam, allowing for even cooking across all eggs.

For a creative twist, you can whisk the eggs together before pouring them into the wells; this will give a uniform texture throughout the dish. Alternatively, try cracking the eggs directly into the skillet if you enjoy the visual of sunny-side-up eggs nestled in the vibrant sauce.

Ingredients

Gather the following ingredients for a delicious High Protein Shakshuka Skillet.

Ingredients

2 tablespoons olive oil
1 onion, diced
1 bell pepper, diced
3 cloves garlic, minced
1 can chickpeas, drained and rinsed (15 oz)
1 can diced tomatoes (28 oz)
2 teaspoons smoked paprika
1 teaspoon cumin
Salt and pepper to taste
4 large eggs
Fresh parsley for garnish

Make sure all your ingredients are prepped and ready to go for a smooth cooking process.

Instructions

Follow these simple steps to create your shakshuka.

Cook the Vegetables

In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute.

Add Chickpeas and Spices

Add the chickpeas, diced tomatoes, smoked paprika, cumin, salt, and pepper. Stir well and let the mixture simmer for about 10 minutes, allowing the flavors to meld together.

Create Wells for Eggs

Using a spoon, create small wells in the mixture and crack an egg into each well. Cover the skillet and cook for about 5-7 minutes, or until the eggs are cooked to your liking.

Garnish and Serve

Once the eggs are done, remove from heat, garnish with fresh parsley, and serve immediately with crusty bread or pita.

Enjoy your flavorful and nutritious High Protein Shakshuka Skillet!

Pro Tips

For an extra kick, add a pinch of chili flakes or serve with feta cheese crumbles on top.

Storage and Reheating Tips

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheating is simple—just place the shakshuka in a skillet over medium heat until warmed through. To avoid overcooking the eggs, add a splash of water to create steam, which will help heat the dish without making the eggs tough.

For longer storage, consider freezing the chickpea and tomato mixture (without the eggs) in a freezer-safe container for up to 3 months. When you're ready to enjoy it, thaw it in the fridge overnight and then reheat before adding freshly poached or cracked eggs.

Variations to Explore

This shakshuka is highly adaptable. For a spicier kick, incorporate diced jalapeños or a pinch of cayenne pepper into the vegetable mix. You can also switch up the herbs—try fresh cilantro or dill instead of parsley for a different flavor profile. If you're feeling adventurous, add crumbled feta cheese over the top just before serving for a creamy, tangy contrast.

Vegetables can also be swapped based on seasonal availability. Adding zucchini or spinach not only boosts the nutritional value but also lends a lovely texture. Simply sauté these along with the onions and bell peppers for a heartier dish that takes advantage of what you have on hand.

Questions About Recipes

→ Can I make this dish vegan?

Yes! You can replace the eggs with tofu or chickpea flour for a vegan alternative.

→ How can I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave.

→ What can I serve with shakshuka?

Shakshuka pairs well with crusty bread, pita, or even grains like quinoa for a hearty meal.

→ Can I use fresh tomatoes instead of canned?

Definitely! Use about 4-5 medium fresh tomatoes, diced, as a substitute for canned tomatoes.