Dairy-Free Shakshuka with Chickpeas

Ingredients

• about 790 g Canned diced tomatoes
• about 425 g Canned chickpeas
• 1 medium Onion
• 3 cloves Garlic
• 1 medium Bell pepper
• 2 tablespoons Olive oil
• 1 teaspoon Paprika
• 0.5 teaspoon Cumin
• 0.25 teaspoon Chili powder
• 8 large Eggs
• 0.25 cup Fresh cilantro
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

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, paprika, cumin, and chili powder. Cook for 1 minute more, stirring constantly.
4. 4Pour in diced tomatoes and add chickpeas. Bring to a simmer and cook for 10 minutes, stirring occasionally.
5. 5Make small wells in the tomato sauce and crack an egg into each well.
6. 6Cover the skillet and cook for 5-7 minutes, or until the eggs are cooked to your liking.
7. 7Garnish with fresh cilantro and season with salt and pepper to taste. Serve warm with dairy-free bread or pita.

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