Easy Shakshuka

Ingredients

• 3 tablespoons Olive oil
• 1  medium yellow onion, thinly sliced
• 1  clove garlic, thinly sliced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1 can (4oo ml/ 15 oz) drained chickpeas
• 1 can (400 ml/ 15 oz) diced tomatoes
• 1 can (400 ml/ 15 oz) tomato sauce
• salt, to taste
• cracked black pepper, to taste
• 2-4 eggs
• scallions, cilantro, or other herbs for garnish to taste
• rice or pita bread for serving

Method

1. Using a frying pan or skillet, heat the oil over medium to high heat. Add the sliced onion and garlic, stirring often, until caramelized and softened, about 5-6 minutes.
2. Add in the cumin, paprika, and cayenne until fragrant, about 1 minute.
3. Add the chickpeas, stirring often and until golden, about 4-5 minutes.
4. Add the cans of diced tomatoes and tomato sauce to the skillet and season with salt and pepper.
5. Bring to a simmer, and reduce heat to maintain the simmer, until liquid has thickened, about 15 minutes. Add more salt and pepper as needed.
6. Using a spoon or spatula, make wells in the sauce, and crack an egg into each well. Season with a pinch of salt. Continue to simmer, covered, until the whites are just set, about 3-4 minutes.
7. Remove from heat and garnish with scallions and cilantro. Serve over rice and with pita bread.

This recipe has been based on the one available here https://thefeedfeed.com/thefeedfeed/spicy-chickpea-shakshuka but has been modified by the ingredients available to us.