Baked Shakshuka with Chickpea Flour Flatbread

Ingredients

• about 790 g Canned Crushed Tomatoes
• 1 medium Onion
• 1 medium Bell Pepper (any color)
• 3 cloves Garlic
• 8 large Eggs
• 2 tablespoons Olive Oil
• 1 teaspoon Paprika
• 1 teaspoon Cumin
• 0.5 teaspoon Chili Powder
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper
• 2 tablespoons Fresh Parsley
• 1 cup Chickpea Flour
• 1 cup Water
• 2 tablespoons Olive Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to 190°C.
2. 2Heat olive oil in an oven-safe skillet over medium heat. Add onion and bell pepper and cook until softened, about 5 minutes. Add garlic and cook for another minute.
3. 3Stir in crushed tomatoes, paprika, cumin, chili powder, salt, and pepper. Bring to a simmer.
4. 4Make small wells in the tomato sauce and crack an egg into each well.
5. 5Bake in the preheated oven for 15-20 minutes, or until the eggs are set to your liking.
6. 6While the shakshuka is baking, prepare the chickpea flour flatbread. In a bowl, whisk together chickpea flour and water until smooth.
7. 7Heat olive oil in a skillet over medium heat. Pour 1/4 of the batter into the skillet and cook for 2-3 minutes per side, or until golden brown. Repeat with the remaining batter.
8. 8Garnish the baked shakshuka with fresh parsley and serve with chickpea flour flatbread.

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