No Bake Shakshuka Chickpea with Spinach

Shakshuka is a North African and Middle Eastern dish that is typically eaten as breakfast. However this simple yet wholesome meal is ideal to be served during lunch or dinner.  

Serves: 4 | Prep time: 10 mins | Cook time: 20 mins


  • 2 tbsp extra virgin olive oil
  • ¼ tsp ginger, chopped
  • 4 cloves garlic, sliced
  • 4 cups (about 5 ounces) baby spinach, chopped
  • 1 can (15 ounces) no-salt-added chickpeas, rinsed
  • 2 cups canned crushed tomatoes
  • ¼ cup heavy cream
  • ½ tsp salt
  • 4 large eggs
  • Fresh thyme 1 tablespoon, chopped

Garnishing ingredients:

  • ½ tsp freshly ground black pepper
  • ¼ cup parsley , chopped for garnish


  • In a large skillet, heat oil over medium heat.
  • Add in ginger, garlic, and spinach and cook for 2 minutes or until garlic and ginger began to brown and spinach is wilted.
  • Reduce heat to medium-low and stir in chickpeas, tomatoes, cream, and salt.
  • Adjust heat to bring it to a simmer.
  • In a small bowl, crack an egg, taking care not to break the yolk.
  • Make a well in the chickpea mixture roughly large enough to hold the egg and slip egg in it so that the yolk and most of the egg white is contained.
  • Repeat the procedure with the remaining 3 eggs, evenly spacing them around the skillet.
  • Sprinkle with thyme, cover, and cook for 6 to 8 minutes or until the eggs reach the desired doneness.
  • Remove from the heat, sprinkle with freshly ground black pepper and parsley serve.