This Shakshuka with Chickpeas recipe is the ultimate high protein vegetarian breakfast. This hearty one-pot recipe can really contain any herbs and spices you have in the pantry and is made in less then 30 minutes. Recipe below serves two.



  • 1 tbsp olive oil
  • ½ medium brown onion, thinly sliced
  • ½ large red capsicum, deseeded and thinly sliced
  • 1 garlic clove, crushed
  • ½ tsp sweet paprika
  • ½ tsp ground coriander
  • ¼ tsp ground cumin
  • pinch of dried chilli flakes, to taste
  • 1 x 400g can diced tomatoes
  • 100g tinned chickpeas, drained and rinsed
  • 50g low-fat feta cheese, crumbled
  • small handful flat-leaf parsley, chopped
  • sea salt and ground black pepper, to taste
  • 2 large eggs
  • 2 slices sourdough bread, to serve


1. Preheat the oven to 180°C (355°F).

2. Heat the oil in a non-stick fry pan over medium heat. Add the onion and capsicum and cook for 3-4 minutes or until soft, stirring occasionally. Add the garlic, paprika, coriander, cumin and chilli flakes and cook for 1-2 minutes.

3. Add the tomatoes. Reduce the heat to medium-low and simmer for 4-5 minutes, stirring occasionally. Add the chickpeas, stir to combine and continue to simmer for a further 4-5 minutes.

4. Stir through the feta and half the chopped parsley. Remove from the heat.

5. Divide the tomato mixture evenly into two ovenproof ramekins and place them on a baking tray. Using the back of a spoon, make a large indent in the tomato mixture and gently crack an egg into each indentation. Season the eggs with salt and pepper, if desired.

6. Bake in the oven for 8-10 minutes or until the eggs are cooked to your liking.

7. To serve, sprinkle over the remaining parsley and with toasted sourdough bread on the side. Enjoy!