• 14 oz (400g) can san marzano tomatoes (whole)
  • 7 oz (400g) chickpeas - 1/2 a standard can
  • 1/4 onion
  • 1/4 bell pepper
  • 2-3 tsp minced garlic (or 2-3 cloves garlic)
  • a squeeze of tomato paste (optional)
  • haloumi, or feta for garnish
  • fresh herb for garnish (I used mint)
  • 1 tsp cumin seeds
  • black pepper (~10 rotations
  • 1/2 tsp gochugaru
  • 1/2 tsp salt
  • upto 2 tsp of sugar (if the tomatoes are too sour)


  • Use a wide, oven-safe pan, and heat oil
  • Add bell pepper + onion, after a bit add garlic + cumin seeds + tomato paste
  • Deglaze w/ liquid from the tomatoes
  • Add tomatoes (rip into pieces if whole) and other spices (paprika, gochugaru, black pepper, salt)
  • Cook for a bit, then add chickpeas - make sure you drain out the aquafaba
  • Cook until thick, then turn off the heat, make small divots, and crack the eggs into the shakshuka
  • Top with cheese
  • Turn the heat back on, then wait until the eggs just begin to solidify. Then, put under the broiler to brown the top + the cheese


  • Good tomatoes are crucial - lean towards fancier brands of peeled whole tomatoes, perhaps San Marzano tomatoes. I’ve tried this recipe with store-brand peeled tomatoes, and it tastes much worse.