Spicy Chickpea Shakshuka

Recipe & Photos by Diana Yen

This bold and smoky shakshuka is perfect for campfire breakfasts or fire-cooked weekend brunches. Tender chickpeas simmer in a richly spiced tomato sauce, finished with gently poached eggs. Cooked in a cast iron skillet over live fire on the Barebones Cowboy Grill, this dish takes on a delicious charred flavor that can’t be replicated indoors. Serve with grilled bread and fresh herbs for a hearty, satisfying meal right off the coals. A dollop of yogurt swirled with spicy harissa rounds out the flavors beautifully.

How to Make Spicy Chickpea Shakshuka

Servings: 4-6 | Prep Time: 15 min | Cook Time: 20-25 min | Total Time: 35-40 min

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, grated
• 1 ½ teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1-2 tablespoons harissa paste (adjust for spice preference), plus more for garnish
• 1 (15 oz / 425 g) can chickpeas, drained and rinsed
• 1 (28 oz / 794 g) can whole peeled tomatoes
• 1 teaspoon kosher salt, plus more to taste
• 6 large eggs
• Freshly ground black pepper
• Chopped parsley, cilantro, or mint (for garnish)

Serving Ingredients

• Grilled naan or pita
• Yogurt or labneh

Materials

• All-In-One Cast Iron Skillet
• Cowboy Fire Pit Grill
• Tongs
• Fire-Safe Gloves
• Wooden Spoon
• Enamel Plates
• Flatware

Instructions

1. Build a fire and set a grate over it to achieve a medium heat. Place a cast iron skillet on the grate and let it preheat for about 2–3 minutes.
2. Add the olive oil to the skillet, followed by the diced onion. Cook, stirring  occasionally, for about 3 minutes until softened. Stir in the garlic and cook for 1 more minute.
3. Stir in the smoked paprika, cumin, and harissa paste. Toast the spices and harissa in the oil for 30 seconds until fragrant. Add the chickpeas, stir to coat, and cook for 2–3 minutes until lightly blistered and smoky.
4. Pour in the whole peeled tomatoes and their juices. Use a spoon to gently crush the tomatoes. Season with 1 teaspoon kosher salt.
5. Bring to a boil, then reduce the heat to maintain a gentle simmer. Cook uncovered for 8-10 minutes, stirring occasionally, until the sauce thickens.
6. Use a spoon to make 6 small wells in the sauce. Crack an egg into each well. Cover the skillet with a lid or foil and cook for 5-8 minutes, or until the egg whites are set but the yolks remain runny.
7. Carefully remove the skillet from the heat. Season with freshly cracked black pepper and more salt to taste. Top with chopped herbs.
8. Serve hot, straight from the skillet, with grilled naan and a dollop of yogurt or labneh swirled with extra harissa paste for a cool, spicy finish.

About

Diana Yen is a cookbook writer, photographer, and food stylist based in Ojai, California. She is the author of A Simple Feast and Firepit Feast, both of which reflect her belief in the beauty of seasonal, unfussy meals. With a background in home and lifestyle design, Diana brings a thoughtful visual sensibility to her work, focusing on the elegance of everyday cooking. Her creative collaborations with leading food and lifestyle brands celebrate simplicity, community, and a deep appreciation for the natural world. Her recipes, photography, and writing have been featured in Kinfolk, Cherry Bombe, Bon Appétit, Saveur, Food & Wine, Epicurious, and more.