Dairy-Free Shakshuka with Chickpeas

Ingredients

• 2 tablespoons Olive oil
• 1 medium Onion
• 1 medium Red bell pepper
• 4 cloves Garlic
• about 790 g Canned diced tomatoes
• 2 tablespoons Tomato paste
• 1 can Chickpeas
• 1 teaspoon Smoked paprika
• 1 teaspoon Cumin
• 1/4 teaspoon Cayenne pepper
• 8 large Eggs
• 1/4 cup Fresh parsley

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

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 another minute until fragrant.
3. 3Stir in diced tomatoes, tomato paste, chickpeas, smoked paprika, cumin, and cayenne pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally.
4. 4Make 8 small wells in the tomato mixture and crack an egg into each well.
5. 5Cover the skillet and cook for 5-7 minutes, or until the eggs are cooked to your liking.
6. 6Garnish with fresh parsley and serve immediately.

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