To celebrate the diverse cultures, flavours and cuisines of the globe, we have teamed up with some delectable food bloggers to give you a breakfast recipe each day this week! It’s the best way to start the day. Bintu from Recipes From A Pantry has a breakfast recipe full of flavour for day one – chickpea shakshuka, a traditional breakfast from beautiful Israel.

Israel is a stunning country to visit. It is packed full of treasures ranging from the historic cities to gorgeous nature spots; from stunning Mediterranean beaches to the must visit Dead sea; from beautiful architecture to nightlife to rival any other destination. And that is not counting the festivals. There is plenty to see and do for everyone.

But before you start your exploring make sure to fill yourself up with a traditional breakfast feast. One of the most popular breakfast dishes is shakshuka. This is extremely easy to make, and absolutely delicious. All it is, is eggs cooked in an aromatic tomato sauce, served with warm flatbreads which you dip into the lovely (and moreish) mixture.

There are many variations with different herbs, spices and flavours added, and you could easily spend a few weeks eating a different type of shakshuka every single day. And although a breakfast dish, it is actually something that is lovely at any time of the day. This version is spiced with cinnamon and paprika with some added protein from the chickpeas.


  • 1 tsp cumin seeds
  • 2 tbsp olive oil
  • 2 tbsp water
  • 1 onion, finely chopped
  • 1 red pepper, finely chopped
  • 400g (14 oz) tin chopped tomatoes
  • 100g (3.5oz) cooked chickpeas (about half a tin drained)
  • 1 bay leaf
  • 4 sprigs thyme
  • ½ tsp ground cinnamon
  • ½ tsp paprika
  • 1 tsp honey
  • Salt
  • Freshly ground black pepper
  • 4 egg


In a cast iron frying pan large dry-roast the cumin seeds on a high heat for 1 min. Add the oil, water, onions and peppers and sauté for 5 mins.

Mix in the chopped tomatoes, chickpeas, bay leaf, thyme, cinnamon, paprika, honey, salt and pepper, bring to the boil, reduce heat to low and cook for about 20 mins until nice and thick.

Keep an eye on the tomato mix during cooking as you may need to add a couple of tbsp of water so that the tomato mix has a passata type consistency. Adjust the seasoning.

Remove the bay leaf and break the four eggs on top and cook for about 10 mins until the eggs are just set.

Serve the chickpea shakshuka with some herbs, a tomato salad and some warm flatbreads.

Author Bio:

Bintu Hardy is a food writer and recipe developer and runs a very successful blog at  She loves creating fresh and exciting recipes. Her cooking uses a riot of flavours and colours, with a little dash of spice and is inspired by the African dishes from her grandmother’s kitchen.


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