The Ultimate High-Protein Shakshuka Recipe

Name: The Ultimate High-Protein Shakshuka Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving(s)
Ingredients: 1 tbsp. olive oil; 1/4 medium onion, sliced; 1 tsp. smoked paprika; 1 tsp. ground cumin; 1 c. diced canned tomatoes; 1/2 c. canned chickpeas, drained and rinsed; 2 eggs; 1 tbsp. Greek yogurt; 1 tbsp. cilantro leaves; 1 slice sprouted-grain bread, toasted

It’s easy and ridiculously delicious.

By Paul Kita, Recipe by Jennifer NicklePublished: Jun 09, 2026 11:56 AM EDT

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Shakshuka with eggs, chickpeas, tomatoes, and cilantro in cast iron skillet, served with toasted bread.

Christopher Testani

Yields:

1 serving(s)

Prep Time:

10 mins

Cook Time:

15 mins

Total Time:

25 mins

Cal/Serv:

579

TOO MANY BREAKFASTS miss one key element: vegetables. In fact, according to the USDA, for Americans that do eat breakfast, only seven percent of them report eating vegetables—and mostly in the form of potatoes.

We don’t have to tell you that vegetables are awesome for you, in all their disease-fighting antioxidant, fiber-rich, delicious glory. Yes, delicious. Because if you’re smart about how you incorporate vegetables into your breakfast, you can cook up something worth waking up to.

One example: This high-protein chickpea shaksuka from recipe developer Jennifer Nickle. It’s pulled from our PDF cookbook we created for high-protein, high-fiber recipes that will help you build muscle, stay full, and love the food you eat.

The chickpeas provide fiber and protein. The eggs are rich with muscle-building protein, too. The tomatoes are packed with those antioxdants. And the whole thing, simmered together, tastes incredible served simply with a slice of really good toast.

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Ingredients

What You’ll Need

1 Tbsp. olive oil
1/4 medium onion, sliced
1 tsp. smoked paprika
1 tsp. ground cumin
1 c. diced canned tomatoes
1/2 c. canned chickpeas, drained and rinsed
2 eggs
1 Tbsp. Greek yogurt
1 Tbsp. cilantro leaves
1 slice sprouted-grain bread, toasted

Directions

How to Make It
1. Step 1In a small pan over medium, heat the oil. Add the onion and garlic, and saute till softened, about 3 minutes. Add the paprika and cumin, and toast until fragrant, about 30 seconds. Add the tomatoes, chickpeas, and 1/4 tsp salt; simmer till slightly thickened, 5 to 7 minutes.
2. Step 2Using the back of a spoon, make two small wells in the tomato mixture and crack in the eggs. Cover and cook until the whites are set and the yolks are still soft, about 5 minutes. Top with the yogurt and cilantro. Serve with the bread.

Paul Kita

Deputy Editor

Paul Kita is a Deputy Editor at Men's Health, where he has covered food, cooking, nutrition, supplements, grooming, tech, travel, and fatherhood at the brand for more than 15 years. He is also the author of two Men's Health cookbooks, Guy Gourmet and A Man, A Pan, A Plan, and the winner of a James Beard Award.

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