Eggflation is real – drown your sorrows in chickpeas. Specifically, Heyday’s Harissa Lemon Chickpeas, which are just as vibrant in flavor as they are in fiery-red color. While classic a shakshuka recipe (AKA eggs poached in tomato-based sauce) typically calls for 2-3 eggs per serving to make the dish a complete meal, here, the chickpeas pull double-duty. Their smoky sauce provides all the seasoning you need for the tomato sauce, and the beans offer so much heft, you’ll only need 1 egg per serving.
With a drizzle of creamy tahini sauce over the top, this shakshuka recipe by Rebecca Firsker proves just as delightful served for brunch as it would be for dinner – plus, it comes out to just over $9.50 for 3 to 4 servings. Affordable meals FTW!
Ingredients For This Tasty Shakshuka Recipe
- 2 tablespoons olive oil
- 1 (14 to 15 oz) can diced or crushed tomatoes, fire-roasted if possible
- 1 (15 oz) can Harissa Lemon Chickpeas
- Kosher salt and freshly ground black pepper
- ¼ cup tahini
- ¼ preserved lemon
- 3-4 large eggs (1 per serving)
- Chopped fresh parsley, cilantro, or dill, for serving (optional)
Rebecca recommends leaning into the tangy notes of this shakshuka recipe by padding the tahini sauce with chopped preserved lemon. This ingredient is super mindful of a stricter budget, since they often pack a bigger punch than actual fresh lemons and can last months in the fridge. Preserved lemons are available in many stores these days, but if you can’t get your hands on them, she recommends using half of a fresh lemon and a big pinch of salt.
How To Make The Tangiest, Most Flavorful Shakshuka Recipe
- Heat olive oil in a medium skillet over medium-high heat until shimmering. Stir in canned tomatoes and Harissa Lemon Chickpeas. Season with a pinch of salt and few grinds of pepper. Bring the mixture to a boil. Reduce to medium-low heat and let simmer, stirring occasionally, until tomatoes have reduced slightly and flavors have melded, for about 10-15 minutes.
- Meanwhile, chop the preserved lemon very finely until it essentially forms a paste, removing any seeds. Add it to a small bowl, then whisk in the tahini and 3 to 5 tablespoons of water (start with 2 and see if you need more, it’ll depend on the tahini brand you use) until light and creamy, like yogurt. Taste and season with more salt if needed — it also depends on the preserved lemon brand.
- Make 3 or 4 egg-sized divots in the chickpea mixture in the pan. Crack 1 egg into a small bowl and add to one of the divots. Repeat with remaining 2 or 3 eggs, if you wish. Season each egg with a pinch of salt. Cover the skillet and cook until the eggs are set, for about 7 to 10 minutes, rotating the pan every couple minutes to ensure even cooking. Serve immediately, with parsley (if using) and the tahini sauce drizzled over. Enjoy!
Looking for new recipes to make this week? Check out our weekend scroll for endless ideas!
Recipe, photography, + video by Rebecca Firsker.
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