This chili shakshuka is a perfect meatless dinner option, made with common pantry items, too. It’s easy, delicious, vegetarian and a one-skillet, stovetop recipe, too!

chili style shakshuka in a cast iron skillet

This chili shakshuka brings a chili twist to classic Shakshuka. It’s a delicious, easy, hearty and meatless dinner that’s perfect for those nights when dinner needs to be made from what we have around already.

Beyond the usual shakshuka ingredients, this chilli version adds kidney beans, red bell peppers, and corn to up the vegetable quotient and make an all-in-one-pan dinner.

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Ingredients and substititions

A few notes about the key ingredients …

Canned kidney beans: Canned beans vary slightly in size, but they are usually in the 15-17oz range. I love kidney beans myself, usually red, but a mixture of red and white is nice, too. Black beans would be a nice addition, or any canned bean you have or enjoy.

Canned tomatoes: I love Fire-roasted tomatoes for dishes like this, as they bring a lovely, but subtle, smoky flavour to the dish. Muir Glen brand is the one I use for Fire-roasted. If you don’t have fire-roasted on hand, any canned diced tomatoes will work, or in a pinch, use whole tomatoes and hand-crush them.

Spices: Adjust the amount of spicing to suit your taste. Use the lower end for less spicy or the top end for more spicy.

Equipment notes

  • You don’t need to use a cast-iron skillet here. Any large skillet will work just fine.
  • Worried about using your cast-iron skillet for a tomato dish? No need to worry! As long as your cast-iron skillet is well-seasoned, it will stand up just fine. I generally try not to let the tomatoes sit in the pan too long, so I always remove any leftovers to another dish for refrigerating and wash and dry the cast-iron skillet promptly. Wipe the clean skillet with a little oil and set it onto a low burner on the stove-top for a few minutes to dry thoroughly.
  • My skillet is 10-inch top diameter, and the recipe as written will fill it pretty well. If you have a larger, 12-inch-ish skillet, you could probably fit another can of beans into the mix, if you like.
  • My cast-iron skillet, like most, doesn’t have a lid. I use a large baking sheet that I place over the top to act as a lid.

Recipe tips!

  • Tomato-heavy dishes often need additional salting to really bring out the flavours. That said, the canned beans (and their liquid) will add some to the mix. Hold off most of your salting until the end, then taste and add salt as needed.
  • This recipe is endlessly customizable. You can change up the canned beans to what you like or what you have on hand. I also think it’s a great recipe for sneaking some extra vegetables into it, if you would like. A bit of diced jalapeño would be a great addition, or any other bits of veg you’d like to sneak in.
  • Serve your chili shakshuka with tortilla chips or something like cornbread or cornbread sticks. Also nice with a simple, side salad, if you like.
chili style shakshuka in a cast iron skillet

Top tip!

Dress up your chili shakshuka with extra toppings. Try diced avocado, crumbled Cotija (or feta) cheese, diced red onion, diced green onion and/or a dollop of sour cream.

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chilli style shakshuka in cast iron skillet

Get the Recipe: Chili Shakshuka

An easy, delicious, meatless meal, with a chili spiced tomato, beans and vegetables, topped with eggs.
5 stars from 7 ratings
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Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 4 servings

Ingredients

  • 1 Tablespoon butter
  • 1 small onion, coarsely diced
  • 1/2 medium red bell pepper, finely diced (optional)
  • Salt and black pepper
  • 3 cloves garlic, coarsely chopped
  • 2-3 teaspoon ground cumin
  • 3-4 teaspoon chili powder
  • Pinch red pepper flakes, or more, to taste
  • 1/4 cup tomato paste
  • 28 oz canned fire-roasted diced tomatoes, or other canned diced tomatoes
  • 15 oz red kidney beans, with their liquid, or any canned bean you like
  • 1/3 cup corn kernels, frozen (optional)
  • 1 teaspoon apple cider vinegar
  • 4 large eggs
  • 1 cup grated extra-sharp Cheddar
  • Chopped Cilantro, for serving

Instructions
 

  • In a 10-inch top diameter cast-iron (or other) skillet, melt the butter over medium-high heat. Add the onion and finely diced red pepper, if using. Season with salt and pepper and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, cumin, chili powder and red pepper flakes. Stir to combine and cook until fragrant, about 1 minute. Add the tomato paste and cook, stirring occasionally, until it begins to stick to the bottom of the pan and turns rusty in colour, about 2 minutes.
  • Stir in the canned tomatoes and the can of beans, with their liquid. Add the frozen corn, if using. Bring the mixture to a boil, then reduce to a simmer, smashing the beans lightly and stirring occasionally, until thickened, about 20 minutes. Stir in the vinegar, then season to taste with salt, as needed.
  • Reduce the heat to low. Make four divots evenly spaced in the chili and crack an egg into each divot. Using a spoon, gently cover the whites of the eggs with some of the chili mixture. This helps the whites cook faster and more evenly. Season the eggs with salt and pepper, then sprinkle the chili with Cheddar. Cover and cook until the whites are set and the yolks are still runny, 10 -12 minutes. *If your skillet doesn’t have a lid, use a baking sheet and place it over-top of the skillet to act as a lid.
  • Serve immediately, garnished with cilantro. Serve with tortillas, tortilla chips or tostadas alongside, if you like.

Notes

Serve your chili shakshuka with tortilla chips or something like cornbread or cornbread sticks. Also nice with a simple, side salad, if you like.
Dress up your chili shakshuka with extra toppings. Try diced avocado, crumbled Cotija cheese, diced red onion, diced green onion and/or a dollop of sour cream.
Be sure to read the notes above this Recipe Card where I share more detailed tips, variations and substitution suggestions for this recipe!
Cuisine: American, Canadian
Course: Main Course
Author: Jennifer Maloney
Serving: 1serving, Calories: 424kcal, Carbohydrates: 40g, Protein: 26g, Fat: 19g, Saturated Fat: 10g, Cholesterol: 248mg, Sodium: 627mg, Potassium: 1051mg, Fiber: 11g, Sugar: 7g, Vitamin A: 2129IU, Vitamin C: 36mg, Calcium: 333mg, Iron: 7mg
Tried this recipe?Leaving a review is always appreciated and so helpful for our fellow cooks!

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