Shakshuka is one of those meals that feels cozy and impressive without asking much of you, which is exactly why I turn to it when I’m tired of cooking but still want something nourishing and satisfying. This version leans into all the shortcuts that make weeknights easier. Frozen diced potatoes, canned chickpeas and a jar of marinara create a rich, smoky tomato base in minutes. Add a few eggs and a sprinkle of feta and you’ve got a comforting skillet dinner that’s substantial enough to stand on its own and ready in about 20 minutes.
I’ve been cooking and developing recipes for a long time, but even I hit a wall this past year and felt completely burnt out. That’s why I’m so passionate about sharing recipes like this one. I know what it’s like to stare at your kitchen at 6 pm and feel completely over it. My goal is to give you meals that meet you where you are, support your real life and still make you feel good about what you’re eating.
If you love chickpea recipes that are quick and comforting, I’ve got a few more you might enjoy. My teriyaki chickpeas are another cooking burnout favorite because they come together fast and pack in so much flavor with barely any effort. And if you want something even quicker, the buffalo chickpea wraps take about 10 minutes and use simple ingredients you probably already have on hand. They’re both great options for nights when you need dinner to be as easy as possible.
Ingredient highlight
This is not a full list of ingredients (you can find that in the recipe card) but some important ingredients I thought needed to be highlighted.
- Frozen diced potatoes – These are the ultimate cooking burnout club hack. They add heartiness without any peeling, chopping or extra prep. I usually look for a bag where the only ingredient is potatoes, but if your store carries versions with onions or green peppers mixed in, those work great too and add even more flavor.
- Jarred marinara sauce – A good marinara is the shortcut that makes this shakshuka taste like it simmered for much longer than it did. I like using a roasted garlic marinara because the flavor blends well with the smoked paprika and cumin. If your sauce leans more basil heavy, that’s fine too, just use what you already have.
Step by step instructions
Tips for success
- Add the rest of the feta to each plate. It creates a pretty presentation and adds a fresh pop of flavor.
- Serve with crusty bread or naan. Perfect for scooping up the tomato sauce and makes the meal even more filling.
- Let the potatoes brown a bit. Even a little color adds great flavor with zero extra effort.
- Use a large skillet. A 10–12 inch skillet gives the eggs room to cook evenly without crowding.
- Adjust the spice level easily. Add crushed red pepper flakes for heat or reduce smoked paprika for a milder flavor.
- Finish with fresh parsley right before serving. It brightens the whole dish and balances the smoky spices.
- Don’t stress if the yolks cook more than you hoped. The dish is still delicious, hearty and flavorful even with firmer yolks.
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- 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
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Preheat a large (10-12 inch) skillet over medium heat for 2 minutes.
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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
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Add tomato paste and cook for 1 minute.
2 tablespoons tomato paste
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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
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Add the jar of marinara, stir well. Let the marinara come up to a simmer.
24 oz marinara sauce of choice
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Make wells for the eggs using the back of a spoon.
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Crack eggs into wells. Put the lid on and cook for 5-7 minutes until eggs are cooked to your liking.
6 eggs
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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
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Serve with crusty bread or salad for a simple meal.
- 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
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
How to serve
This shakshuka is a complete meal on its own, so you don’t need to add anything if you’re short on time or energy. If you do want a little something on the side, a bagged salad with your favorite dressing is an easy way to add extra veggies without more prep.
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. questions
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.