Dairy-Free Shakshuka with Chickpeas

Ingredients

• 2 tablespoons Olive Oil
• 1 medium Onion
• 1 medium Bell Pepper
• 4 cloves Garlic
• about 790 g Canned Diced Tomatoes
• about 425 g Canned Chickpeas
• 2 tablespoons Tomato Paste
• 1 teaspoon Paprika
• 1 teaspoon Cumin
• 1/2 teaspoon Chili Powder
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 4 large Eggs
• 2 tablespoons 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.
2. 2Add chopped onion and bell pepper and cook until softened, about 5 minutes.
3. 3Add minced garlic and cook for 1 minute more.
4. 4Stir in diced tomatoes, chickpeas, tomato paste, paprika, cumin, chili powder, salt, and pepper.
5. 5Bring to a simmer and cook for 10 minutes, stirring occasionally.
6. 6Make four wells in the sauce using a spoon.
7. 7Crack an egg into each well.
8. 8Cover the skillet and cook until the eggs are set to your liking, about 5-7 minutes for runny yolks.
9. 9Garnish with fresh parsley and serve immediately.

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