Shakshuka offers a comforting and elegant dish that requires minimal effort, making it my go-to choice when I’m weary from cooking but crave a nutritious and fulfilling meal. This variation incorporates convenient shortcuts perfect for busy weeknights, such as frozen diced potatoes, canned chickpeas, and jarred marinara sauce to build a flavorful, smoky tomato foundation in just minutes. Simply crack in a few eggs and top with crumbled feta for a hearty one-pan dinner that’s complete on its own and prepared in around 20 minutes.
With years of experience in recipe creation and development, I too encountered severe burnout recently, feeling utterly exhausted by kitchen duties. This is precisely why I love introducing dishes like this one. I understand the frustration of facing your kitchen at 6 p.m. and wanting to avoid it altogether. My mission is to deliver recipes that fit seamlessly into your everyday routine, nourish your body genuinely, and leave you satisfied with your choices.
For those who appreciate fast and soothing chickpea-based meals, consider these additional favorites. Teriyaki chickpeas stand out as a top pick for combating cooking fatigue, assembling rapidly with bold flavors and little work involved. For an even speedier option, buffalo chickpea wraps require only about 10 minutes using pantry staples you likely have available. Both are ideal for evenings demanding the utmost simplicity in meal preparation.
Ingredient highlight
This section highlights key ingredients (refer to the full recipe card for the complete list), focusing on those worth special mention.
- Frozen diced potatoes – These represent the perfect trick for overcoming cooking exhaustion. They provide substantial texture without the need for peeling, dicing, or additional preparation. Opt for bags listing only potatoes as the ingredient, though varieties including onions or green peppers enhance flavor further if available at your store.
- Jarred marinara sauce – Quality marinara delivers the illusion of extended simmering time with its depth of taste. Roasted garlic versions pair beautifully with smoked paprika and cumin, but basil-forward sauces work well too – utilize whatever is in your pantry.
Step by step instructions
- Cook the frozen potatoes over medium-high heat until they thaw and begin to brown, then incorporate tomato paste and sauté for 1 minute.
- Introduce the drained and rinsed chickpeas along with the spices into the skillet with the potatoes. Stir thoroughly to ensure even distribution of seasonings.
- Pour in the jar of marinara sauce and mix well. Allow it to reach a gentle simmer.
- Create indentations in the mixture using the back of a spoon, then gently crack the eggs into these spaces.
- Secure a snug lid on the skillet and cook for 5-7 minutes until the egg whites are fully set. Finish by crumbling feta on top and garnishing with chopped parsley.
Tips for success
- Allow the potatoes to develop some browning for enhanced flavor with no additional work.
- Select a spacious 10–12 inch skillet to ensure eggs cook uniformly without overcrowding.
- Customize heat levels by incorporating crushed red pepper flakes or dialing back on smoked paprika.
- No worries if yolks firm up more than preferred; the dish remains robust, tasty, and satisfying.
- Pair with crusty bread or naan to sop up the rich sauce and boost satiety.
- Sprinkle extra feta per serving for visual appeal and a burst of tangy freshness.
- Garnish with fresh parsley just before serving to lift the dish and counterbalance the smoky notes.
Ingredients
- 16 oz frozen diced potatoes
- 1 tablespoon avocado oil
- 2 tablespoons tomato paste
- 1 can chickpeas – drained and well rinsed
- 1 tablespoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 24 oz marinara sauce of choice
- 6 eggs
- ¼ cup feta cheese
- 2 tablespoons flat leaf parsley
- ½ teaspoon crushed red pepper flakes – optional
Instructions
- Preheat a large (10-12 inch) skillet over medium heat for 2 minutes.
- Spray with avocado oil and add frozen potatoes. Cook for 4-5 minutes, adding about 1 tablespoon of oil to the potatoes. 16 oz frozen diced potatoes, 1 tablespoon avocado oil
- Add tomato paste and cook for 1 minute. 2 tablespoons tomato paste
- Add chickpeas, paprika, cumin, garlic powder and salt. Stir well. 1 can chickpeas, 1 tablespoon smoked paprika, 1 teaspoon cumin, 1 teaspoon garlic powder, 1 teaspoon salt
- Add the jar of marinara, stir well. Let the marinara come up to a simmer. 24 oz marinara sauce of choice
- Make wells for the eggs using the back of a spoon.
- Crack eggs into wells. Put the lid on and cook for 5-7 minutes until eggs are cooked to your liking. 6 eggs
- Crumble feta over eggs and sprinkle with chopped parsley. Add optional crushed red pepper flakes as well. ¼ cup feta cheese, 2 tablespoons flat leaf parsley, ½ teaspoon crushed red pepper flakes
- Serve with crusty bread or salad for a simple meal.
Storage and reheating tips
- Grease the skillet for the potatoes. Lightly spray or drizzle avocado oil before adding the potatoes, then add a little more as they cook. This prevents sticking without creating hot-oil splatters.
- Rinse the chickpeas well. Draining and rinsing removes the liquid they’re stored in, which can cause digestive discomfort and helps the chickpeas sauté better.
- Let the marinara come to a simmer. Add the eggs only once the sauce is bubbling gently. This helps the whites set quickly while keeping the yolks soft.
- If you are worried about cracking eggs right into the pan, crack them into a small ramekin first so it’s easier to catch shells.
- Make small wells for the eggs. Use the back of a spoon to create spaces for each egg so they stay in place and cook evenly. This helps the eggs have somewhere to go and they stay in one place.
- Cover the skillet tightly. A tight-fitting lid helps steam the eggs so the whites cook through without overcooking the yolks.
- Check the eggs early. Every stove is different. Start checking around 5 minutes so you can stop cooking as soon as the whites turn opaque.
- Add feta right after cooking. Sprinkle some feta on the hot skillet so it softens slightly and blends into the sauce.
Nutrition Information
Nutrition Facts
Amount per Serving
Calories:
Fat: 18g
Carbohydrates: 45g
Fiber: 7g
Sugar: 10g
Protein: 20g
Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
Course: Breakfast, dinner
Cuisine: American, Mediterranean
Keyword: chickpea shakshuka, easy shakshuka, potato shakshuka
How to serve
This shakshuka stands alone as a full meal, requiring no extras when time or energy is limited. For a touch more, pair with a pre-washed bagged salad and dressing to incorporate additional vegetables effortlessly.
Common questions
What if I don’t have chickpeas?
If you’re out of chickpeas, use your favorite white beans instead. Cannellini beans are my top pick because they hold their shape well and blend nicely with the smoky tomato sauce.
Do I have to cook the eggs in the sauce?
No. If you prefer scrambled or poached eggs cooked your favorite way, you can absolutely make them separately and spoon them on top of the shakshuka. It’s a great option if you’re particular about how you like your eggs or don’t want to worry about timing.
Can I make this spicier?
Yes. Add crushed red pepper flakes, a pinch of cayenne or use a spicy marinara to give the dish more heat. This recipe is flexible, so you can adjust the spice level to what you enjoy.
Can I make this dairy free?
Absolutely. Just skip the feta or use dairy free feta. The shakshuka is still hearty, smoky and flavorful without it.
Is this good for meal prep?
The potatoes and chickpeas in the sauce reheat really well. When I tested leftovers, I reheated the base and cooked fresh eggs on the stove to serve on top, and it was wonderful. I haven’t tested reheating the eggs that cook in the sauce, so I can’t speak to how well they hold up.
How do I store leftovers?
Store the chickpea and potato mixture in an airtight container in the fridge for up to 3 days. For best results, keep any cooked eggs separate when reheating.
How do I reheat leftovers?
Reheat the chickpea potato mixture in a skillet or microwave until warm. I recommend cooking fresh eggs when serving leftovers since reheated eggs tend to get rubbery.
