Dairy-Free Israeli Shakshuka with Chickpeas

Ingredients

• 2 tablespoons Olive oil
• 1 medium Onion
• 1 medium Red bell pepper
• 4 cloves Garlic
• 28 ounces Canned diced tomatoes
• 15 ounces Canned chickpeas
• 2 tablespoons Tomato paste
• 1 teaspoon Smoked paprika
• 1/2 teaspoon Cumin
• 1/4 teaspoon Cayenne pepper
• 4 large Eggs
• 2 tablespoons Fresh parsley

Instructions

1. 1Heat olive oil in a large skillet over medium heat. Add onion and bell pepper and cook until softened, about 5 minutes.
2. 2Add garlic and cook for 1 minute more.
3. 3Stir in diced tomatoes, chickpeas, tomato paste, smoked paprika, cumin, and cayenne pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally.
4. 4Make four wells in the tomato mixture. Crack an egg into each well.
5. 5Cover the skillet and cook until the eggs are set to your liking, about 5-7 minutes for runny yolks.
6. 6Garnish with fresh parsley and serve immediately.

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