My midweek answer to low energy cooking
I make this chickpea and spinach shakshuka when I want dinner to feel warm and steady but I cannot be bothered with a long plan. It’s one pan, it’s mostly tins and it still tastes like you meant to cook. That’s my sort of weeknight magic.
This recipe sits proudly in my healthy weeknight recipes for busy, tired home cooks collection, the corner of my kitchen brain reserved for meals that work even when I do not.
Why chickpeas earn their keep
Chickpeas bring protein, fibre and that comforting, slightly nutty bite that makes a tomato sauce feel like a meal, not a starter. They also forgive you for being a bit slapdash with measuring, which is useful when you are hungry and short on patience.
On the nights I want the same level of ease but from the oven, I lean on sticky miso-glazed salmon on one tray and call it self care with fewer dishes.
Spinach that actually gets eaten
Spinach can be a bit sulky when it’s raw, but in a hot, spiced tomato base it turns silky and sweet. I throw it in at the end so it stays bright and doesn’t collapse into green sadness. If your bag of spinach is looking a bit tired, this is the rescue mission.
If you like the idea of veg-heavy meals that still feel filling, the same mindset runs through lentil and sweet potato dhal you can forget, just with a slower simmer and softer spices.
Eggs poached in sauce, with no fuss
Poaching eggs directly in the sauce is the whole point. The whites set gently, the yolks stay runny and you get a built-in sauce for dipping toast. I’ve made this enough times to know that a lid helps, and a little simmering patience goes a long way.
For another quick, protein-first dinner that feels cosy, microwave feta and pea mug omelette is my emergency option, and when I want something slurpy and speedy I reach for gingery tofu soba stir-fry bowl.
Ingredients (serves 4)
- 1 tbsp olive oil
- 1 large onion, finely chopped (about 200 g)
- 3 cloves garlic, finely chopped
- 1 red pepper, diced (about 180 g)
- 2 tsp ground cumin
- 2 tsp smoked paprika
- ½ tsp chilli flakes (optional)
- 2 tbsp tomato purée
- 2 x 400 g tins chopped tomatoes
- 1 x 400 g tin chickpeas, drained and rinsed (about 240 g drained)
- 150 ml water
- 200 g baby spinach
- 4 large eggs
- ½ tsp fine salt, plus more to taste
- Black pepper
- 20 g fresh coriander or parsley, roughly chopped
- 150 g 0 to 5 percent Greek yoghurt, to serve (optional)
- 1 lemon, cut into wedges
- Wholemeal pitta or toast, to serve
Ingredient notes
Chopped tomatoes vary wildly. If yours are sharp, add a small pinch of sugar or grate in half a carrot, it smooths the sauce without making it sweet. Tomato purée gives depth fast, which is exactly what I want when it’s late.
Chickpeas are the sturdy base, but butter beans also work if you prefer a creamier bite. Spinach can be swapped for shredded kale, just add it earlier so it softens properly.
Equipment needed
You need a wide sauté pan or deep frying pan with a lid, roughly 28 cm. Width matters because the eggs need space to poach without merging into one big egg situation. A lid helps the egg tops set, so you do not end up hovering anxiously with a spoon.
A wooden spoon and a sharp knife are enough beyond that. I also keep a microplane nearby for quick garlic or lemon zest moments, not essential, but it makes the prep feel less like admin.
Instructions
Step 1: Soften the veg
Heat the olive oil in a wide pan over a medium heat. Add the onion with a pinch of salt and cook for 6 minutes until soft and lightly golden.
Stir in the pepper and cook for 3 minutes, letting it take on a bit of colour.
Step 2: Build the spice base
Add the garlic, cumin, smoked paprika and chilli flakes, if using. Cook for 30 seconds, stirring so the spices toast but do not burn.
Stir in the tomato purée and cook for 1 minute until it darkens slightly and smells rich.
Step 3: Simmer the sauce and add chickpeas
Tip in the chopped tomatoes, chickpeas and water. Season with salt and black pepper. Bring to a gentle simmer, then cook for 8 minutes, stirring now and then, until the sauce thickens.
Taste and adjust. If it needs brightness, add a squeeze of lemon. If it needs depth, add another teaspoon of tomato purée.
Step 4: Add spinach and make egg wells
Add the spinach in handfuls, stirring until just wilted. Use the back of your spoon to make 4 little wells in the sauce.
Crack an egg into each well. Keep the heat low so the sauce bubbles gently, not aggressively.
Step 5: Poach the eggs
Pop the lid on and cook for 5 to 7 minutes until the whites are set and the yolks are still soft. If you like firmer yolks, give it 1 to 2 minutes more.
Finish with chopped coriander or parsley and serve with yoghurt and lemon wedges, if you fancy.
Technique Notes
The key is the gentle simmer. A hard boil can toughen the egg whites and spit sauce all over your hob, which feels personal when you’re tired. Keep the heat low and steady, and let the lid do its job.
If your sauce looks thin, simmer it for a couple of minutes before adding spinach and eggs. If it looks thick, add a splash of water. Shakshuka should be spoonable and saucy, not soup and not paste.
Serving Suggestions
I serve this straight from the pan with toast soldiers, warm pitta or even leftover roast potatoes if that’s what’s hanging about. The yolk and tomato sauce turn anything starchy into a proper dinner.
For a lighter plate, spoon the shakshuka over a bowl of chopped cucumber and tomatoes with a squeeze of lemon. It sounds odd, but the fresh crunch against the warm sauce is a treat, and it stretches the meal nicely.
Wine and Beer Pairings
For wine, I like a dry rosé, ideally from Provence style producers, because it has enough freshness for the tomato and enough body for the spices. A lightly oaked Chenin Blanc also works well, it’s rounded, not too fruity and it stands up to cumin without tasting flat.
For beer, go for a pale ale with citrusy hops, it lifts the tomato and plays nicely with chilli flakes. If you want something softer, a wheat beer is a good shout, the gentle spice and light sweetness settle the heat and make the yoghurt topping taste extra creamy.
FAQs
Can I make chickpea spinach shakshuka without eggs?
Yes. Simmer the sauce with chickpeas and spinach, then top with a dollop of yoghurt or a crumble of feta. You can also add cubes of firm tofu to warm through.
How do I stop the eggs overcooking in shakshuka?
Turn the heat down and use a lid. Pull the pan off the heat when the whites set, the eggs keep cooking from the residual heat.
Is chickpea spinach shakshuka spicy?
Not unless you make it that way. Skip chilli flakes for mild, or add extra for heat. Smoked paprika adds warmth, not burn.
Can I use passata instead of chopped tomatoes?
You can. Use 700 ml passata and reduce the added water to 50 ml, then adjust as it simmers.
What can I serve with shakshuka that is not bread?
Try brown rice, quinoa or roasted cauliflower. Even a baked potato is brilliant, split it open and let the sauce do the rest.
Tips for Success: chickpea spinach shakshuka
Season in layers. A pinch of salt with the onions, another when the tomatoes go in and a final tweak at the end makes the sauce taste rounded rather than sharp. I also taste before adding eggs, because once the eggs are in, you do not want to be stirring madly.
Use the spoon-well trick properly. Make deep little pockets so the eggs sit in the sauce rather than skidding about on top. If the pan feels crowded, poach 3 eggs and fry or soft-boil the fourth separately, nobody will complain.
Variations
For extra veg, add diced courgette or mushrooms with the pepper, they soak up the spices and make the sauce feel heartier. If you’ve got a sad aubergine, cube it small and cook it with the onions for 10 minutes before adding the pepper.
For a different protein angle, stir in flaked cooked chicken or leftover turkey near the end so it warms through. If you want a dairy-free finish, swap yoghurt for tahini thinned with lemon juice and a splash of water, it becomes a nutty drizzle that suits the spices.
Storage and Reheating: chickpea spinach shakshuka
Store the sauce and chickpeas in an airtight container in the fridge for up to 3 days. Eggs do not reheat brilliantly, so I usually cook fresh eggs when serving leftovers.
Reheat the sauce in a pan with a splash of water until hot, then make wells and poach eggs as normal. If you are taking it for lunch, skip the eggs and top with yoghurt just before eating.
Nutrition Information
Chickpeas and spinach bring fibre, iron and potassium, while eggs add high-quality protein that keeps you satisfied. The tomato base contributes antioxidants and the olive oil helps you absorb fat-soluble vitamins from the greens.
For a lower cholesterol option, use two whole eggs plus two egg whites, still plenty of protein with less yolk. For gluten-free, serve with rice, quinoa or gluten-free toast. To cut sodium, choose no-added-salt tinned tomatoes if you can find them and keep salt additions modest, leaning on lemon to brighten the flavour.
20 Minutes Quick Chickpea and Spinach Shakshuka
Ingredients Â
- 1 tbsp olive oil
- 1 onion large, finely chopped (about 200 g)
- 3 cloves garlic finely chopped
- 1 red pepper diced (about 180 g)
- 2 tsp ground cumin
- 2 tsp smoked paprika
- ½ tsp chilli flakes optional
- 2 tbsp tomato purée
- 800 g chopped tomatoes 2 x 400 g tins
- 400 chickpeas 1 x 400 g tin, drained and rinsed (about 240 g drained)
- 150 ml water
- 200 g baby spinach
- 4 large eggs
- ½ tsp fine salt plus more to taste
- Black pepper
- 20 g fresh coriander or parsley roughly chopped
- 150 g Greek yoghurt 0 to 5 percent, to serve (optional)
- 1 lemon cut into wedges
- 4 pitta or toast Wholemeal, to serve
InstructionsÂ
Soften the veg
- Heat the olive oil in a wide pan over a medium heat. Add the onion with a pinch of salt and cook for 6 minutes until soft and lightly golden.
- Stir in the pepper and cook for 3 minutes, letting it take on a bit of colour.
Build the spice base
- Add the garlic, cumin, smoked paprika and chilli flakes, if using. Cook for 30 seconds, stirring so the spices toast but do not burn.
- Stir in the tomato purée and cook for 1 minute until it darkens slightly and smells rich.
Simmer the sauce and add chickpeas
- Tip in the chopped tomatoes, chickpeas and water. Season with salt and black pepper. Bring to a gentle simmer, then cook for 8 minutes, stirring now and then, until the sauce thickens.
- Taste and adjust. If it needs brightness, add a squeeze of lemon. If it needs depth, add another teaspoon of tomato purée.
Add spinach and make egg wells
- Add the spinach in handfuls, stirring until just wilted. Use the back of your spoon to make 4 little wells in the sauce.
- Crack an egg into each well. Keep the heat low so the sauce bubbles gently, not aggressively.
Poach the eggs
- Pop the lid on and cook for 5 to 7 minutes until the whites are set and the yolks are still soft. If you like firmer yolks, give it 1 to 2 minutes more.
- Finish with chopped coriander or parsley and serve with yoghurt and lemon wedges, if you fancy.