Garbanzo Shakshouka Recipe | PBS Food

Garbanzo Shakshouka

Have this garbanzo shakshouka dish for breakfast, lunch or dinner! It's a versatile meal that can be eaten at any time. (Recipe Credit: Adrianna Adarme of Fresh Tastes)


Yield: Serves 2


  • 1 tablespoon olive oil 
  • 1 (14-ounce) can of chickpeas, drained and rinsed 
  • 1/2 red onion, peeled and diced
  • 3 garlic cloves, peeled and minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1 (28-ounce) can of crushed tomatoes or jarred marinara 
  • 3 large eggs 
  • 1 ounce of feta, crumbled, as garnish
  • 1 tablespoon minced Italian parsley, as garnish


  1. Preheat oven to 350 degrees F.
  2. To a 9-inch skillet, add the olive oil. When the oil is warm, add the chickpeas, red onion and garlic. Cook until softened, about 5 minutes. Add the cumin, salt and crushed red peppers. Stir until combined. Pour in the tomatoes and stir. 
  3. With the back of spoon, create three indentations. Crack in the eggs into each cavity and transfer to the oven to bake for 7 to 10 minutes. Garnish with feta and minced Italian parsley; serve with bread. 
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