shakshuka with beans

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When life gets busy, and you feel like you have nothing in the fridge, shakshuka with beans is here to save the day! You can make it on the stovetop or in a slow cooker to keep things quick and easy. Whip it up in just 15 minutes to enjoy for breakfast or dinner.

Prep Time5

Cook Time15

Total Time20

Course: dinner

Keyword: 20 minute, chickpeas

Servings:

Calories: 655kcal

Author: Mika Kinney

Ingredients

1 tablespoon avocado oil
½ teaspoon salt
¼ teaspoon pepper
4 garlic cloves minced
¼ teaspoon of red pepper flakes
½ yellow onion diced
1 bell pepper diced (any color)
1 can crushed tomatoes 15 oz
1 cup marinara sauce
1 15 oz can chickpeas drained
6 eggs
½ c Grated parmesan for serving
½ pack of Basil thinly sliced
8 slices of bread toasted for serving (I like sourdough)

Instructions

Saute the flavor makers. Heat the 1 tablespoon avocado oil in a large skillet over medium heat. Add the ½ yellow onionand saute for 2-3 minutes. Then add the 4 garlic cloves, ¼ teaspoon pepper, ½ teaspoon salt, ¼ teaspoon of red pepper flakesand 1 bell pepper and saute another 1 minute.
See notes for making this in the slow cooker!
Make it a sauce: Add the 1 can crushed tomatoes, 1 cup marinara sauce, and 1 15 oz can chickpeas (drained) to the skillet. Stir everything together and bring the mixture to a gentle boil.
Add eggs: Crack open the 6 eggs individually into a ¼ cup measuring cup. Use the bottom of it to make a well in the tomato sauce and then pour the egg into it. I try to space them out evenly around the outside. Cover the pan and cook for 3-5 minutes, or until the egg whites are set and the yolks are cooked to your preference. For dipping bread, I recommend cooking the eggs until the yolks are over easy or over medium, but you can cook them longer if you prefer!
Top it and serve: When the eggs are done, remove the skillet from the heat. Top the dish with freshly grated parmesan and chopped basil. Serve the eggs and sauce family-style with toasted bread for dipping, and enjoy!

Video

Notes

how to make slow cooker shakshuka

You can also make this dish in the slow cooker by following these simple steps.

Saute: This is optional but adds a lot of flavor. Cook the onions, garlic, spices, and bell pepper in the oil to start.
Add it to the crock pot: Add these to the slow cooker and top with the tomatoes, marinara, and chickpeas. Stir to combine.
Cook: Cook this on high for 4 hours or low for 6-8.
Add the eggs: About 25 minutes before serving, crack the eggs into the bottom of the crock pot. Cover and let cook until the whites are set then serve!

How long can it sit in the crockpot?
Once the main cooking time is up (4 or 6-8 hours), this can sit on warm for up to 2 hours.

To make it dairy free: Use plant based parmesan cheese.

Storage

Fridge: Try to eat all the eggs, then just store the sauce in the fridge for up to 3 days in an airtight container. This way, you can make fresh eggs with the leftovers and not have microwaved rubbery eggs.
Freezer: Before adding the eggs, you can freeze it in a ziplock bag. Pour it into a bag and leave it slightly cracked open, then lay it flat on a sheet tray for 24 hours to freeze; then, you can store it. This makes a great gift to new parents (with a dozen eggs) or those moving into a new house.

Nutrition