Chickpea Shakshuka With Eggs

Ingredients

• 4 whole large eggs
• 200 g canned chickpeas, drained and rinsed
• 300 g canned crushed tomatoes
• 1 medium yellow onion, diced
• 1 medium red bell pepper, diced
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 0.5 tsp fine salt

Instructions

1. Heat the olive oil in a deep skillet over medium heat. Add the onion and bell pepper and cook until soft, about 6 minutes, then add the garlic, cumin, and smoked paprika and stir for 30 seconds until fragrant.
2. Add the crushed tomatoes, chickpeas, and salt. Simmer, stirring occasionally, until the sauce thickens enough to hold a spoon-drawn line across the pan, about 8 minutes.
3. Make four shallow wells in the sauce with the back of a spoon and crack an egg into each. Cover the pan and cook until the whites are set but the yolks are still soft, about 6 minutes — check at 5 if you like them runnier.
4. Remove from the heat and let it rest 1 minute; the residual heat finishes the whites. Serve straight from the pan, scooping up an egg and plenty of sauce per portion.

Nutrition (per serving)

Calories

438

Protein

24 g

Fat

19 g

Carbs

41 g