HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCozy Chickpea And Egg Breakfast Skillet
Cozy Chickpea and Egg Breakfast Skillet

Cozy Chickpea and Egg Breakfast Skillet

Read more

This tomato-y chickpea and egg bake, which is inspired by North African shakshuka, is one of those versatile dishes that’s good at any time of day (including dinner). But when you start your morning (or midday brunch) with it, it truly feels like a meal of champions. The ingredients are simmered until they’re sultry, stewy, and saucy, then the eggs are plopped in and cooked using the warmth and steam from the whole mixture. On the side, you’ve got toasty flatbreads, which are perfect for scooping up all that deliciousness with your fingers.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit



1 box


1 box

Crushed Tomatoes

1 tablespoon

Shakshuka Spice Blend

1 teaspoon

Chili Flakes

¼ ounce


2 clove


½ cup

Feta Cheese


2 unit

Naan Bread

(ContainsEggs, Milk, Wheat, Soy)

1 unit

Yellow Onion

Not included in your delivery

2 teaspoon

Olive Oil


Kosher Salt



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2761 kJ
Calories660 kcal
Fat23 g
Saturated Fat6 g
Carbohydrate82 g
Sugar12 g
Dietary Fiber19 g
Protein34 g
Cholesterol200 mg
Sodium1160 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pan
Baking Sheet
Instructionsarrow up iconarrow up icon
download icondownload icon

Wash and dry all produce. Preheat oven to 425 degrees. Halve, peel, and finely chop onion. Mince or grate garlic. Finely chop parsley. Drain and rinse chickpeas.


Heat a drizzle of olive oil in a medium pan over medium heat (use an ovenproof pan if you have one). Add onion and garlic. Cook, tossing, until soft, 4-5 minutes. Stir in shakshuka spice blend and cook until fragrant, about 30 seconds. Add chickpeas and tomatoes. Stir to combine. Season with salt and pepper.


Stir 1 cup water into pan. Let simmer until thickened, 5-6 minutes. Stir in half the parsley and a pinch of chili flakes (to taste). Season with salt and pepper. Reduce heat to medium-low.


Make two small wells in tomato mixture. Carefully crack an egg into each. Sprinkle salt, pepper, and feta cheese over everything. Transfer to oven and bake until eggs reach desired doneness, 5-7 minutes. TIP: If your pan isn’t ovenproof, continue cooking on stove, covered, until eggs reach desired doneness, 5-7 minutes.


Meanwhile, place 2 flatbreads (we sent more) on a baking sheet. Drizzle with olive oil, then season with salt and pepper. Toast in oven until golden, 3-5 minutes.


Sprinkle shakshuka with remaining parsley and any remaining chili flakes (to taste). Divide between bowls and serve with flatbreads for dipping.