This Chili Shakshuka is the perfect from-the-pantry dinner option. It’s easy, delicious, vegetarian and a one-skillet, stovetop recipes, too!
This Chili Shakshuka brings classic Shakshuka to the dinner table, for a delicious, easy hearty and meatless dinner. It’s perfect for those nights when dinner needs to be quick, easy and made from what we have around already.
Beyond the usual Shakshuka ingredients, I’ve also added in some kidney beans, diced red bell pepper and some frozen corn, to up the vegetable quotient and in keeping with the pantry, or in this case, fridge/freezer dinner.
Ingredient Notes
Canned 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 smokey flavour to the dish. Muir Glen brand is the one I use.
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 to not let the tomatoes sit in the pan too long, so I remove any leftovers to another dish. Wash up promptly and wipe dry immediately. Wipe with a little oil and set 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.
Cook’s Notes
- 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 then 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, if you would like. A bit of diced Jalapeno 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.
Top Tip!
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.
Get the Recipe: Chili Shakshuka
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 Diced Fire-roasted canned 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
More 30 Minute Meals to Love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
This was soooooo good and easy to make.
I needed something lazy to make with what I had on hand so I used up a can of chili style beans instead of regular beans and it turned out divine!
My bf can’t stop raving about it, the corn tortilla chips are a nice touch and I paired with some mango juice which was a great balance!
So glad you enjoyed it :) Thanks so much!
What a wonderful meal. Great flavor and hearty. Add mushrooms and used a pizza sauce I had made earlier in the week. Definitely will make again
So happy to hear! Thanks so much :)
I’ve never made shakshuka but this hearty version seems like a great place to start! Love the addition of beans and spices, and being able to customize it is key to getting my hubby to enjoy it with me!
Thanks Leanne and yes, it’s easy to customize to your taste, for sure! Enjoy :)
Oh my, good Lord almighty! This is absolutely fantastic. Last night as per the recipe with the eggs and Orange Onion Avocado Salad and today as leftovers without accessories for lunch. This will become a regular in our rotation. Thank you very much Jennifer!!
So glad you enjoyed it, Pat :) Thanks so much!
I could eat this for any meal of the day. Love that you added more vegetables and plenty of spice. Thanks for sharing!
Thanks so much, Tricia :)
I absolutely love Shakshuka so I’m head over heels in love with this version, Jennifer! I find Shakshuka rather heavy for breakfast, so I prefer to have it for dinner. Your addition of the extra veggies – red bell pepper and corn – and beans makes it the PERFECT meal for me!! I can’t wait to try this! Cheers!
Thanks Cheyanne and I prefer Shakshuka later in the day, too. A great breakfast-for-dinner dish for me :)
My husband Tom would absolutely LOVE this Jennifer! He loves both chili and shakshuka, so combine both and he’s in! Pinned!
Thanks so much, Mary Ann :)
What a fun mix up on shakshuka! Love the flavours, Jennifer! Perfect with a big hunk of bread (or cornbread)!
Thanks Dawn and yes, perfect with a crusty bread :)
This is a beautiful dish and looks so inviting for a chilly winter day. I can’t wait to try it!
Thanks so much, Chris :)
Just came back from a trip to Israel and enjoyed Shakshuka at breakfast. I’m excited to try the dinner version, thank you!
Thanks Paula! Enjoy :)