A Satisfying Twist on a Classic One-Pan Dish
I’ve made a lot of variations on shakshuka over the years, but adding preserved lemon has completely changed how I make it. The sharp, salty tang works beautifully against the rich tomato base, and it brings a kind of brightness that eggs and chickpeas really need. This version is meat-free and hearty, made with chickpeas for bulk and fresh spinach stirred through at the end for colour and freshness.
Shakshuka is one of those dishes that lands somewhere between breakfast and dinner. I like it as a lazy weekend brunch with warm pitas or crusty sourdough, but I’ve also made it on weeknights when I don’t want anything too fussy. You only need one pan, and it goes straight to the table. You can spoon it out or eat straight from the pan. This recipe serves two generously or three with sides.
Preserved Lemon Lifts the Tomato Base
Preserved lemon is the first thing I reach for when the sauce tastes flat. It’s salty and citrusy without being sharp, and it balances the sweetness of cooked tomato. In this shakshuka, I stir it in with the chickpeas so it has time to melt into the sauce before adding the eggs.
The chopped rind spreads out through the pan so each bite catches a bit. You don’t need much else to season it—just cumin, paprika, and a good grind of pepper. The lemon does most of the work.
Chickpeas Make It Filling Without Feeling Heavy
Chickpeas give the shakshuka texture and hold up well in the heat. They soak up the flavour of the sauce and make the dish feel like a proper meal without meat. I’ve used butter beans and lentils before, but chickpeas are the most reliable. They’re firm, but not dry.
If you want something spicier, you can add a pinch of chilli flakes or a chopped fresh chilli with the garlic. I sometimes crumble feta over the top just before serving, which adds a bit of creaminess without overpowering the lemon.
Serving Ideas and Variations
This dish works best when it’s shared. If I’m serving more people, I double the recipe and use a larger pan. You can crack in more eggs, or cook them separately and spoon the sauce over.
You can also bake the eggs in the oven if you prefer that texture. I usually go for the stovetop because it’s quicker, and you can keep an eye on the yolks. The spinach isn’t essential, but I like how it softens in the heat and breaks up the red of the sauce. It makes the whole thing look fresher.
Preserved Lemon Chickpea Shakshuka with Spinach and Cumin
Ingredients
- 1 tbsp Olive oil extra virgin
- 1 Onion diced
- 1 clove Garlic minced
- 1 tsp Ground cumin
- ½ tsp smoked paprika
- 400 g Tomatoes tinned, chopped
- 400 g Chickpeas tinned, drained and rinsed
- 1 Preserved Lemon rind only, finely chopped
- 2 handfull Spinach fresh
- 3 Eggs
- Salt to taste
- Black Pepper to taste
- 1 handfull Fresh coriander for garnish
Optional
- Greek yoghurt to serve
- Flatbreads for dipping
Instructions
- Heat the olive oil in a large frying pan over medium heat. Add the onion and cook for about 5 minutes until soft. Stir in the garlic, cumin, and smoked paprika and cook for another minute.
- Add the chopped tomatoes, chickpeas, and preserved lemon. Simmer for 10 minutes until thickened slightly. Stir in the spinach and let it wilt.
- Make three small wells in the sauce and crack an egg into each one. Cover the pan with a lid and cook on low heat until the whites are just set but the yolks are still soft, about 6–8 minutes.
- Season with salt and pepper. Scatter over chopped coriander or parsley. Spoon into bowls or serve straight from the pan with yoghurt and bread on the side.
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