Chickpea (or Egg) Shakshuka

By Rachel Beller, MS, RDN, CEO Beller Nutritional Institute
A vibrant, flexible dish packed with flavor, fiber, protein, and antioxidant-rich power spices.

Looking for a breakfast that also doubles as a quick, budget-friendly dinner—packed with fiber, protein, and major nutritional upgrades?

Shakshuka is a vibrant, nutrient-packed dish that’s also protective to your health—and it’s earned a spot in breakfast rotations across the U.S. for good reason. This version gives you the flexibility to go plant-powered with protein-rich chickpeas simmered in a boldly spiced tomato sauce, or if you wish, you can stick with the classic version using organic eggs.

The real flavor upgrade comes from the Beller Nutrition Everything Savory Spice Blend (mild) or Savory Sizzle Blend (a touch of heat)—a carefully crafted power mix of organic sweet paprika, garlic, turmeric, cumin and black pepper. It’s a simple way to add warmth, depth, and a powerful boost of antioxidants that may help reduce cancer risk, body inflammation and metabolism.

Fresh parsley adds a bright, zesty finish, making this dish as energizing as it is comforting. You can enjoy shakshuka any time of the day, for lunch or dinner, serve it alongside a salad or roasted vegetables.

Chickpea or Egg Shakshuka

Serves 4

Vegan Option, Gluten-Free

Ingredients

1 tablespoon olive or avocado oil

1 medium yellow onion, chopped

2 garlic cloves, minced

1 bell pepper (any color), seeded and chopped

7 ripe tomatoes, diced (about 6 cups) or one (28-ounce) container diced tomatoes

3/4 cup store-bought tomato sauce, no sugar added

1 teaspoon Everything Savory Spice Blend by Beller Nutrition *

2 cups cooked chickpeas, rinsed and drained, or 4 large organic eggs

Sea salt to taste

1/4 cup chopped fresh parsley for garnish

Directions

1. Heat oil in a large cast-iron skillet over medium heat.
2. When the oil is shimmering, add the onion and cook for 2-3 minutes until the onion begins to soften.
3. Add the power spice blend or choice, and continue cooking for 30 seconds.
4. When the spices are fragrant, add the garlic and bell pepper and cook for 2 minutes more.
5. Stir in the tomatoes and tomato sauce, cover, and reduce heat to medium-low.
6. Cook for about 5 minutes more until the tomatoes and all ingredients are well combined and tomato sauce has started to reduce.
7. Stir in the chickpeas or, if using eggs, make 4 indentations in the tomato mixture and crack an egg into each indentation.
8. Reduce the heat to low, cover the skillet again and continue to simmer for 8-10 minutes.
9. Season with salt and top with parsley, divide among plates and serve.

Join the Sharsheret Summit (https://summit.sharsheret.org/) on Tuesday, October 28 at 1pm PST and hear from Rachel Beller, MS, RDN—CEO of the Beller Nutritional Institute and a leading cancer nutrition and weight management expert for a science-backed webinar, Protein Priorities: Here’s what you really need to know to reduce cancer risk. Cut through the confusion around protein and cancer risk, and discover how the type and amount of protein in your diet can impact long-term health and practical actionable steps you can start using today. Register here: https://sharsheret-org.givecloud.co/product/SUMMITRachelBeller/protein-priorities-heres-what-you-really-need-to-know-to-reduce-cancer-risk. To learn more about the Beller Nutritional Institute, visit bellernutrition.com.

This recipe was submitted by the non-profit organization, Sharsheret, The Jewish Breast Cancer and Ovarian Cancer Community. If you or someone you love has been impacted by breast or ovarian cancer or has elevated genetic risk, contact Sharsheret for free support and resources. For more information, visit sharsheret.org or call (866) 474-2774.