Gluten-Free Shakshuka with Chickpea Flatbread

Instructions

1. 1Place a 25.4 cm or 30.48 cm skillet over medium heat. Add the 2 tablespoons of Olive Oil. Once the oil is shimmering, add the 1 medium Onion, chopped, and the 1 medium Red Bell Pepper, chopped. Cook, stirring occasionally, for 5 minutes, or until the vegetables are softened.
2. 2Add the 4 cloves of Garlic, minced, to the skillet. Cook for 1 minute more, stirring constantly, until you can smell the garlic.
3. 3Pour in the about 790 g of Canned Diced Tomatoes. Stir in the 2 tablespoons of Tomato Paste, the 1 tablespoon of Harissa Paste, the 1 teaspoon of Cumin, and the 1 teaspoon of Paprika. Bring the mixture to a simmer, then reduce the heat to medium-low. Let it cook gently for 15 minutes, stirring occasionally, until the sauce has thickened slightly.
4. 4While the tomato sauce is simmering, prepare the chickpea flatbread. In a medium bowl, whisk together the 1 cup of Chickpea Flour, the 3/4 cup of Water, and the 1/4 teaspoon of Salt until you have a smooth batter with no lumps.
5. 5Make 8 small wells in the simmering tomato sauce using the back of a spoon. Carefully crack 1 large Egg into each well. Cover the skillet with a lid and continue to cook for 5-7 minutes, or until the egg whites are set and the yolks are still runny.
6. 6While the eggs are cooking, heat the 1 tablespoon of Olive Oil in a separate non-stick skillet over medium heat. For each flatbread, pour approximately 1/4 cup of the chickpea batter into the hot skillet. Cook for 2-3 minutes per side, until each flatbread is golden brown and cooked through. Repeat until all the batter is used.
7. 7Remove the shakshuka from the heat. Sprinkle the 2 tablespoons of Fresh Cilantro, chopped, over the top. Serve the shakshuka immediately with the chickpea flatbread on the side for dipping.

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