Dairy-Free Tunisian Shakshuka with Chickpeas

Ingredients

• 2 tablespoons Olive Oil
• 1 medium Onion
• 1 medium Red Bell Pepper
• 3 cloves Garlic
• 28 ounces Canned Diced Tomatoes
• 1 can Chickpeas
• 1 tablespoon Harissa Paste
• 1 teaspoon Ground Cumin
• 1/2 teaspoon Smoked Paprika
• 1/2 cup Coconut Milk
• 4 large Eggs
• 2 tablespoons Fresh Cilantro
• to taste Salt and Pepper

Instructions

1. 1Heat olive oil in a large skillet over medium heat. Add onion and red bell pepper and cook until softened, about 5 minutes.
2. 2Add garlic and cook for another minute until fragrant.
3. 3Stir in diced tomatoes, chickpeas, harissa paste, cumin, and smoked paprika. Bring to a simmer and cook for 10 minutes, stirring occasionally.
4. 4Stir in coconut milk and season with salt and pepper.
5. 5Make four wells in the shakshuka and crack an egg into each well.
6. 6Cover the skillet and cook until the eggs are set to your liking, about 5-7 minutes for runny yolks.
7. 7Garnish with fresh cilantro and serve immediately with gluten-free bread.

Substitutions

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