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Quick Shaksuka with Matbucha with Olives & Mint

  • Author: patty
  • Total Time: 15 minutes
  • Yield: 4 servings


For breakfast, lunch or dinner, this dish always hits the spot.  Eggs are poached in flavor-filled sauce rounded out with chickpeas.


1 (10-ounce) jar  Matbucha with Olives & Mint 

1 cup rinsed and drained canned chickpeas (optional)

4 large eggs

Sea salt and freshly cracked black pepper

Pita or bread for serving (optional)

Optional toppings: crumbled feta, chopped fresh parsley, za’atar


In a large skillet, combine the matbucha and chickpeas, if using.

Over medium heat, bring the matbucha to a gentle simmer. Crack the eggs into the skillet, then season with salt and pepper.

Reduce the heat to medium-low and cook, covered, until  the eggs are just set, 5 to 10 minutes. Serve in the pan, topped with feta, parsley, and/or za’atar, and with bread alongside, if desired.

  • Prep Time: 5 min
  • Cook Time: 10 min
  • Category: Breakfast +
  • Cuisine: Middle Eastern

Keywords: Shashuka, matbucha, olives, pita, za'atar