Prep stays simple, but the payoff tastes like you packed a whole spice rack and a Sunday brunch into your cooler. Cast Iron Mediterranean Shakshuka with Chickpeas comes together in one skillet: simmer tomatoes and chickpeas until the sauce turns thick and glossy, then tuck in the eggs and let them poach gently under a lid or a loose sheet of foil.
Cast iron makes this an easy campfire win because it holds steady heat even when the coals are uneven. Keep the pan at the edge of the grate while you brew coffee, and the sauce will bubble away without scorching. Garlic and warm spices hit first, then the chickpeas add real heft, so breakfast sticks with you on a long morning hike. Pull it when the whites are set and the yolks are still soft enough to spill into the tomatoes.
At the end, toss on fresh herbs and any extras you’ve got—olives, feta, or a squeeze of lemon if it survived the trip. Bring something for scooping, like pita, tortillas, or crusty bread, and you’ll be eating straight from the skillet with minimal cleanup.
Cast Iron Mediterranean Shakshuka with Chickpeas
Equipment
- Cast iron skillet
- lid or foil
- Knife
- Spoon
Ingredients
- 1 tbsp olive oil
- 1/2 yellow onion chopped
- 1 clove garlic minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/4 tsp crushed red pepper flakes
- 1 15-oz can diced tomatoes
- 3/4 cup cooked chickpeas drained
- 1/2 tsp salt
- 4 eggs
- 1/4 cup chopped fresh parsley or cilantro
Instructions
- Heat olive oil in the skillet over medium fire.
- Sauté onion and garlic until softened, about 3 minutes.
- Stir in cumin, paprika, and red pepper flakes; cook 1 minute.
- Add tomatoes, chickpeas, and salt. Simmer uncovered until slightly thickened, 7-8 minutes.
- Make four shallow wells and crack eggs into each. Cover and cook 6-8 minutes, until whites are set but yolks are runny.
- Sprinkle with herbs and serve hot from the skillet.