A High-Protein Breakfast (or Any Meal, Really)
Between the eggs, chickpeas, and optional cottage cheese or Greek yogurt, this shakshuka packs in a solid amount of protein without needing any specialty ingredients. It’s the kind of meal that keeps you full for hours, not just satisfied for twenty minutes.
That protein boost also makes it a great option beyond breakfast — I genuinely eat this for lunch or dinner just as often, since it holds up as a full, satisfying meal any time of day.
If you want to keep things closer to a traditional shakshuka, feel free to skip the chickpeas entirely — the dish works just as well without them, letting the tomato and egg base take center stage. Adding chickpeas is really just my own high-protein twist on the classic, not a required part of the recipe 😉
Themes That Might Interest You⬇️
- A High-Protein Breakfast (or Any Meal, Really)
- The Health Benefits
- Why This Works So Well for Sustained Energy
- The Role of Smoked Paprika and Cumin
- Why Make a Well for the Eggs
- Runny or Fully Cooked — Your Call
- A One-Pan, Low-Effort Meal
- Frequently Asked Questions
The Health Benefits
Beyond just being filling, this shakshuka brings a genuinely well-rounded mix of nutrients to the table. The eggs provide high-quality protein and healthy fats, chickpeas add plant-based protein along with fiber that supports digestion, and the tomatoes bring lycopene, an antioxidant linked to heart health, especially once they’re cooked down.
The red pepper adds a solid dose of vitamin C, while the optional cottage cheese or Greek yogurt tops it off with even more protein and calcium. It’s the kind of meal that doesn’t just taste good — it actually does a lot of nutritional heavy lifting in one pan, without you having to think too hard about “balancing” your plate.
Nutritional Values
Calories: ~450kcal
Protein: ~28g
Carbs: ~63g
Fats: ~18g
Fiber: ~17g
Why This Works So Well for Sustained Energy
What makes this dish especially good for keeping you full isn’t just the protein — it’s the combination of protein, fiber from the chickpeas, and healthy fats from the olive oil and eggs, which together slow down digestion and help prevent that mid-morning energy crash you often get from a carb-heavy breakfast.
Pairing it with toasted bread adds a manageable amount of complex carbs too, giving you a more balanced meal overall rather than just protein alone — it’s the kind of breakfast that actually carries you through to lunch instead of leaving you hungry an hour later.
The Role of Smoked Paprika and Cumin
These two spices are doing a lot of the flavor work here — smoked paprika brings that deep, slightly smoky warmth, while a pinch of cumin adds an earthy background note that rounds everything out without being overpowering.
Together, they give this shakshuka that classic, comforting flavor profile without needing a long list of spices — proof that a couple of well-chosen ones can go a long way.
Why Make a Well for the Eggs
Creating a well in the center of the sauce before cracking in the eggs isn’t just for looks — it keeps the eggs somewhat contained so they cook evenly, nestled into the sauce rather than spreading out thin across the whole pan (trust me lol, I didn’t and look how it turned out-pictures)
Covering the pan with a lid while the eggs cook also helps the tops set through gentle steam, so you don’t have to flip anything or fuss over the eggs directly.
Runny or Fully Cooked — Your Call
The beauty of this recipe is how easily it adapts to your preference — a shorter covered cook time gives you a soft, runny yolk perfect for dipping toasted bread into, while a few extra minutes gets you a fully set yolk if that’s more your style.
Either way works well with the rest of the dish, so this is really just about personal preference rather than one “correct” way to make it.
A One-Pan, Low-Effort Meal
Everything happens in a single pan here — no extra dishes, no complicated multitasking. It’s the kind of recipe that comes together with minimal cleanup, which makes it just as good for a lazy weekend breakfast as it is for a quick weeknight dinner.
That simplicity is really the whole appeal — big flavor, minimal effort, and barely any cleanup afterward.
Frequently Asked Questions
Not really — the smoked paprika adds warmth and depth rather than heat, but you can always add chili flakes if you want to bump up the spice level.
Cilantro, fresh basil, or chives all work well if you’re not a fan of parsley or don’t have it on hand.
⚠️ Before you start, check the Notes section at the bottom — there are a few tips that’ll save you some trouble!
What you need 🛒 (1 portion)
- Splash of olive oil
- ⅓ onion
- 1 garlic clove
- ½ red bell pepper, fresh
- 3 large fresh tomatoes
- ~120g chickpeas, drained
- Salt and pepper, to taste
- 1 tsp smoked paprika
- Pinch of cumin
- 5 tbsp chunky crushed tomatoes
- 1 tbsp tomato paste
- 1-2 eggs
- Chopped fresh parsley, for topping
- 4 tsp cottage cheese or Greek yogurt (optional)
High-Protein Shakshuka🍅
Ingredients
Method
- Cook the base: In a medium pan with a splash of olive oil (or spray), add the finely chopped onion, garlic, and diced red pepper and tomatoes. Cook over medium heat for approx. 3-4 minutes.
- Add the chickpeas: Add the drained and rinsed chickpeas to the pan along with salt, pepper, smoked paprika, and a pinch of cumin. Cook for approx. 5-6 minutes, until they get a bit of color.
- Add the sauce: Stir in the crushed tomatoes and tomato paste, and cook for another 4-5 minutes.
- Add the eggs: Make a well in the center for the egg(s) and crack them in. Cover with a lid and cook on low heat for about 3-5 minutes, depending on how you like your yolk (runny or fully cooked).
- Finish and serve: Add cottage cheese or Greek yogurt if using, sprinkle with a lot of chopped fresh parsley, and Enjoy 😉
Notes
- If you like a runnier yolk, keep an eye on it after the 3-minute mark — it can go from runny to set quickly
- Toast your bread while the shakshuka simmers so it’s ready to serve warm alongside
- This recipe easily doubles or triples if you’re cooking for more than one — just use a bigger pan
- Leftover chickpeas from the can can be saved for another recipe, like a salad, hummus, or my delicious Chicken Tray Bake
