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Shakshuka with Charred Chickpeas and Pickled Jalapeños

Amy Kritzer
My favorite breakfast ever, shakshuka, just got easier with Pantry to Pan! I made Shakshuka with Charred Chickpeas and Pickled Jalapeños in 20 minutes and even impressed myself.
5 from 1 vote
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Main
Cuisine Israeli
Servings 2 servings


  • For Pickled Jalapeños:
  • 1/2 cup apple cider vinegar
  • 1/2 cup water
  • 2 tablespoons granulated sugar
  • 3/4 tablespoon kosher salt
  • 2 jalapeños or more!, sliced into rings
  • For Shakshuka:
  • 1 tablespoons extra virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1 cup cook chickpeas
  • 1 jar Pantry to Pan Shakshuka
  • 3-6 eggs
  • For serving: cilantro avocado slices, crusty bread


  • First, make your pickled jalapeños. Place apple cider vinegar, water, granulated sugar and salt in a medium saucepan and bring to a boil. Add in jalapeños and remove from heat. Let them soak for 10-15 minutes, then drain and set aside.
  • Meanwhile, make your shakshuka. Heat a 12 inch sauté pan or cast iron pan over medium high heat. Add oil and heat. Add chickpeas and salt and cook, stirring occasionally, until chickpeas and browned. Then add in shakshuka and bring to a simmer.
  • Add your eggs. The best way to do this is crack eggs one at a time into a ramekin, make an indent in the shakshuka, and pour the egg in. Repeat with as many eggs as you like. Lower heat to medium and simmer until eggs whites are cooked but yolks are runny, about 10 minutes (they will continue cooking a bit after removing from the heat). Careful not to let the bottom burn.
  • Serve hot garnished with pickled jalapeños, cilantro, avocado, crusty bread, and anything else your heart desires!
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