Dairy-Free Moroccan Shakshuka with Chickpeas

Instructions

1. 1Place a 30.48 cm skillet over medium heat (176.7°C / 175°C). Add the 2 tablespoons of Olive Oil and let it warm until it shimmers, about 1 minute.
2. 2Add the 1 medium Onion, cut into small dice, to the skillet. Cook, stirring occasionally, until the onion pieces are soft and translucent, about 5 minutes.
3. 3Add the 3 cloves of Garlic, minced, and the 1 medium Red Bell Pepper, cut into 1.27 cm pieces, to the skillet. Cook, stirring frequently, until the pepper pieces are slightly softened and the garlic is fragrant, about 3 minutes.
4. 4Pour in the about 790 g of Canned Diced Tomatoes. Add the 1 can of Chickpeas, drained and rinsed, the 1 tablespoon of Harissa Paste, the 1 teaspoon of Cumin, and the 1 teaspoon of Paprika. Stir everything together until well combined. Bring the mixture to a gentle simmer, then reduce the heat to medium-low (148.9°C / 150°C). Let it cook for 5 minutes, stirring occasionally, until the sauce has thickened slightly.
5. 5Using a spoon, carefully create four evenly spaced hollows, or wells, in the tomato and chickpea mixture. Gently crack 1 large Egg into each of the four wells. Be careful not to break the yolks.
6. 6Cover the skillet with a lid and continue to cook over medium-low heat (148.9°C / 150°C) until the egg whites are completely set and the yolks are still slightly runny, about 5 to 7 minutes. You can check by gently touching the egg white; it should no longer be jiggly.
7. 7Remove the skillet from the heat. Sprinkle the 2 tablespoons of Fresh Cilantro, chopped, over the top of the shakshuka. Serve immediately, directly from the skillet.

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