Middle Eastern · main

Spiced Chickpea Shakshuka Skillet

Spiced Chickpea Shakshuka Skillet reads salinity 4.8, allium 4.4 and umami 4.2 on Palate's 0–10 flavor X-ray — a Middle Eastern main, about 32 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 5.6 / 10
• Sweet & Fruity — 4.2 / 10
• Sour & Bright — 3.3 / 10
• Bitter & Earthy — 2.6 / 10
• Rich & Fat — 4.5 / 10
• Aromatic & Spice — 5.0 / 10

The measured notes (of 18)

Salinity 4.8 · Allium 4.4 · Umami 4.2 · Richness 4.0 · Sweetness 3.5 · Funk & Ferment 3.1 · Sourness 3.1 · Herbaceous 2.8 · Earthy 2.5 · Heat 2.4 · Fruity 2.4 · Warm Spice 2.3 · Nutty 1.9 · Bitterness 1.1 · Floral 1.1 · Citrus 0.9

What's in it (16)

• olive oil — 41 g
• yellow onion — 110 g
• red bell pepper — 100 g
• garlic — 12 g
• tomato paste — 15 g
• cumin — 10 g
• sweet paprika — 5 g
• cinnamon — 3 g
• cayenne pepper — 1 g
• tomatoes — 794 g
• chickpeas — 425 g
• salt — 5 g
• eggs — 600 g
• feta cheese crumbles — 57 g
• cilantro — 15 g
• crusty bread — 112 g

Time & effort: about 32 min (31 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 144.3 kcal, 8.5 g protein, 4.8 g fat, 16.6 g carbs

Dietary: Vegetarian · Contains dairy · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (7 steps)

1. Heat the olive oil in a large (12-inch) skillet over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until softened and lightly golden at the edges, 7-8 minutes.
2. Add the garlic and tomato paste; cook, stirring constantly, until fragrant and the paste darkens slightly, 1-2 minutes.
3. Stir in the cumin, paprika, cinnamon, and cayenne; toast, stirring, until fragrant, about 30 seconds.
4. Add the crushed tomatoes and chickpeas, scraping up any browned bits from the pan bottom, and season with the salt. Bring to a simmer, then reduce heat to medium-low and simmer, stirring occasionally, until thickened and no longer watery, 12-15 minutes.
5. Taste the sauce and adjust salt if needed. Using the back of a spoon, make 6 evenly spaced wells in the sauce, spacing them so each egg gets its own pocket.
6. Crack an egg into each well. Cover the skillet and cook over medium-low heat until the egg whites are just set but the yolks are still runny, 5-7 minutes (cook 2-3 minutes longer for firmer yolks).
7. Remove from heat, scatter the feta and cilantro over the top, and serve directly from the skillet with the warm bread for scooping.

Dishes with a similar flavor shape

• Shakshuka with Feta and Crusty Bread — Middle Eastern
• Classic Home-Style Chicken Curry — Indian
• Chickpea and Spinach Shakshuka — Middle Eastern
• Zucchini and Corn Enchiladas Verdes — Mexican
• Curried Egg Masala — Indian

Keep reading: what salinity, allium, umami mean in the flavor lexicon · the world's cuisines, by flavor.

See how this dish fits your palate — take the short taste test →

Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.