Easy Weeknight Shakshuka (with pantry staples and a high-protein twist)

Introduction

I’ve been deep into my ~health journey~ lately, and I’m supposedly meant to be eating a lot more protein. Which is fine in theory… but in practice? There’s only so much chicken breast a person can eat before they start questioning their life choices.

Enter my cheat weeknight shakshuka! This is how I’ve been making my shakshukas lately — using tomato pasta sauce for instant flavour, with a healthy dose of chickpeas stirred in for extra protein and staying power. It’s cozy, comforting, and still feels like real food, not “diet food.” I also LOVE that it uses pantry staples.

If you’re skipping carbs, the chickpeas help keep you full even without bread — though let’s be honest, I still can’t resist a lower dose of bread 😛 I made my easy baguettes just for this.

Best of all, this comes together in under 30 minutes, making it a perfect weeknight dinner when you want something nourishing but low-effort.

Traditional vs THIS Shakshuka?

Disclaimer: this is not a traditional shakshuka.

Shakshuka is a dish of eggs gently poached in a spiced tomato sauce, commonly found across North Africa and the Middle East. The word “shakshuka” roughly means “a mixture.” Here it’s referring to the eggs cooked directly in a seasoned tomato sauce.

Traditionally, it’s made with tomatoes, bell peppers, onions, warming spices, and finished with eggs cooked directly in the sauce. The sauce is thick and reduced; more stew-like than runny, jammy rather than gravy-like. It’s meant to cradle the eggs.

And I know, I know, traditional shakshuka is easy enough. However, cooking with raw tomatoes (canned or fresh) is always a gamble I’m not willing to take… especially not on a weeknight!

Sometimes you get that raw, tart flavour that just won’t cook off. I’d end up simmering longer than planned, adjusting with sugar, adding more salt, tweaking the spices… and somehow still not getting that deep, rounded tomato flavour I wanted. Tomatoes can also be inconsistent depending on season, and if the sauce doesn’t reduce properly, it turns watery instead of rich and concentrated… And no, I’m not willing to spend a fortune on plum or roma tomatoes.

By starting with store-bought jarred pasta sauce, you skip the guesswork and long simmering, and you get a consistent, deeply tomatoey base every time. Mine is also intentionally saucier! Perfect for scooping with bread or spooning generously over rice.

It’s shakshuka energy, but weeknight-friendly and pantry-driven.

Key Ingredients (and Why They Matter)

Base

• Tomato pasta sauce: Any tomato-based pasta sauce that you like, including marinara sauce, although plain ones will be best. This is the shortcut hero. Instead of using tomatoes (or canned tomatoes) and stewing it over long periods of time to get rid of that raw, sour tomato flavour, we use this. It gives you depth, seasoning, and body without starting from scratch.

Aromatics & Spices

• Onion & garlic – soften and fragrant, they build flavour quickly.

• Cumin, coriander, smoked paprika, chilli powder – pull the pasta sauce into classic shakshuka territory. If your tomato pasta sauce are seasoned with Italian herbs, add a dash more of cumin and coriander to balance out the flavours.

Proteins

• Eggs – the heart of shakshuka; rich, comforting, and naturally high in protein.

• Canned chickpeas – the quiet protein upgrade! They add plant-based protein, fiber, and help keep you full longer, especially if cutting back on carbs. You can also use any other canned beans that you like.

Veggies

• Frozen spinach – easy nutrition boost with zero prep; no need to defrost, it melts straight into the sauce.

• Optional veggies – bell peppers (classic), mushrooms, French beans, kale. Avoid anything too watery or it will make the sauce soupy.

Finishing Touches (optional)

• Olive oil – a generous drizzle goes a long way in bringing everything together.

• Chilli oil – to level up the spiciness.

• Fresh herbs – a sprinkle of parsley or cilantro for a fresh finish.

• Parmesan – not traditional, but I like to add a sprinkle of parmesan for an umami finish. It’s not added for cheesiness!

Key Steps to Making It (No Fuss)

1. Sauté the Aromatics

• Heat olive oil in a wide pan over medium heat.

• Add the onion and cook for 3–4 minutes, until softened.

• Add the garlic and cook for 30 seconds, until fragrant.

2. Make the Sauce

• Add the tomato pasta sauce.

• Fill the jar with water, give it a quick shake, and pour it into the pan. No wastage of sauce!

• Stir in the spices: cumin, coriander, smoked paprika, and chili.

• Simmer uncovered for 5 minutes, until slightly thickened.

3. Add the Protein & Greens

• Stir in 1 can chickpeas (400 g / 14 oz), drained and rinsed, and frozen spinach.

• Cook for 2–3 minutes, until the spinach is heated through.

• Taste and season with salt and black pepper as needed.

4. Add the Eggs

• Make small wells in the sauce and crack the eggs into them.

• Cover and cook for 5–7 minutes, until the egg whites are set and the yolks are cooked to your liking.

5. Serve & Garnish

• Finish with a drizzle of olive oil or chili oil.

• Garnish with parmesan if using, and serve hot with a side of bread to soak all that sauce up!

How to Serve It

• Plating is optional! Eat straight from the pan with a spoon (zero judgement).

• This version is filling enough to not need carbs, but if you don’t care about that sort of thing, then:

• A drizzle of olive oil, chili oil, or a sprinkle of herbs at the end never hurts.

Storing & Reheating

Storing

• Store leftovers in an airtight container in the fridge for up to 3 days

• Eggs will firm up more as they sit, which is normal

Reheating

• Reheat gently on the stovetop over low heat, adding a splash of water if needed. You can eat straight from the pan!

• Microwave works too. Use short bursts to avoid overcooking the eggs.

If you’re planning ahead, you can also store the sauce with chickpeas and spinach separately, then add eggs fresh when reheating.

More recipes like this

• Spicy Shakshuka (with sambal!)

• Cheat 20-Minute Ayam Masak Merah

• My Go-To Lazy Baguette (For People Who Don’t Bake)

Easy Weeknight Cheat Shakshuka (High-Protein + Pantry Staples)

Recipe by Sha

4.0 from 1 vote

Course: Recipes

Servings

Adjust servings

+

–

2

servings

Prep time

5

minutes

Cooking time

20

minutes

Quick cheat shakshuka using pantry staples: pasta sauce, eggs, chickpeas & spinach. Protein-packed, under 30 minutes — perfect for weeknights!

Cook Mode

Keep the screen of your device on

Ingredients

• 1 tbsp (15 ml) olive oil

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 1.5 cup tomato pasta sauce (or a jar)

• 1.5 cup water (or a jarful use the empty sauce jar; adjust to preference)

• 1 tsp ground cumin

• 0.5 tsp ground coriander (optional)

• 1 tsp smoked paprika

• 1 tsp Chili flakes or chili powder, (or to taste)

• 1 can (400 g / 14 oz) chickpeas, drained and rinsed

• 0.5 cup (75 g) frozen spinach

• 4 eggs

• Salt and black pepper, to taste

• Optional for serving

• Crusty bread / baguette

• Olive oil or chili oil

• fresh parsley or cilantro

• Grated parmesan cheese

Directions

• Sauté the Aromatics
• Heat olive oil in a wide pan over medium heat. Add the onion and cook for 3–4 minutes, until softened.
• Add the garlic and cook for 30 seconds, until fragrant.
• Make the Sauce
• Add the tomato pasta sauce to the pan.
• Fill the jar with water, give it a quick shake, and pour it into the pan. No sauce wasted! Adjust the extra water according to sauciness preference.
• Stir in the cumin, coriander, smoked paprika, and chili. Simmer uncovered for 5 minutes, until slightly thickened.
• Add the Protein & Greens
• Add chickpeas and frozen spinach. Cook for 2–3 minutes, until the spinach is heated through.
• Taste and season with salt and black pepper, as needed.
• Add the Eggs
• Make small wells in the sauce and crack the eggs into them.
• Cover and cook for 5–7 minutes, until the egg whites are set and the yolks are cooked to your liking.
• Serve & Garnish
• Finish with a drizzle of olive oil or chili oil, garnish with parmesan and fresh herbs if using. Serve hot immediately with or without bread!

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