No Bake Shakshuka

This is not a “traditional” Shakshuka but is certainly inspired by it. A basic recipe than can be adapted to use whatever you have in the fridge/pantry to make it new and exciting. It starts with some veggies, spices, and a tomato base, then finishes with eggs cooked right in the flavourful sauce. Scoop out a portion of sauce, with an egg, then serve with hot sauce and garlic toast for dipping! So good!

Prep Time:
10 min
Cook Time:
25 min


  • 1 tbsp ( 15 mL ) extra virgin olive oil
  • 1 small onion, diced
  • 1 yellow pepper, diced
  • 1 jalapeño, diced
  • 1 tsp ( 5 mL ) thyme
  • 1 tsp ( 5 mL ) oregano
  • 2 garlic cloves, minced
  • 2 tbsp ( 30 mL ) tomato paste
  • 14 oz ( 400 g ) can diced tomatoes
  • ½ cup ( 125 mL ) chickpeas, drained & rinsed
  • salt and pepper to taste
  • ⅓ cup ( 75 mL ) feta cheese, crumbled
  • 4 eggs
  • fresh basil, for serving


  1. Heat oil in an 11-inch skillet over medium-high heat. Add onion, yellow pepper, and jalapeño, stirring occasionally for 3-4 minutes. Add the thyme, oregano, garlic, and tomato paste and cook for another 2 minutes.

  2. Add the diced tomatoes and bring to a low boil, reduce heat to medium-low add the chickpeas. and simmer, stirring occasionally for 5-10 minutes. Season to taste with salt and pepper then stir in feta.

  3. Using the bottom of a ladle, make four indentations into the sauce for the eggs. Crack eggs one at a time and place into the individual indentations.

  4. Cook until egg whites have set, but the yolks are still runny, approximately 6-8 minutes. If the top of the eggs is not setting up as desired, cover with a lid for 1-2 minutes. Do not leave the lid on too long or you will lose the yellow in the yolk. Garnish with fresh basil.