Gluten-Free Shakshuka with Chickpeas

Ingredients

• 2 tablespoons Olive Oil
• 1 medium Onion, chopped
• 2 medium Bell Peppers, chopped
• 4 cloves Garlic, minced
• 28 ounces Canned Diced Tomatoes
• 2 tablespoons Tomato Paste
• 1 can Chickpeas, drained and rinsed
• 1 teaspoon Spices (cumin, paprika, cayenne)
• 8 large Eggs
• 2 tablespoons Fresh Cilantro, chopped
• 4 pieces Gluten-Free Pita Bread

Instructions

1. 1Heat olive oil in a large skillet over medium heat. Add onion and bell peppers and cook until softened, about 5 minutes.
2. 2Add garlic and spices and cook for 1 minute more.
3. 3Stir in diced tomatoes, tomato paste, and chickpeas. Bring to a simmer and cook for 15 minutes, stirring occasionally.
4. 4Make 8 wells in the sauce and crack an egg into each well.
5. 5Cover the skillet and cook until the eggs are set to your liking, about 5-7 minutes for runny yolks.
6. 6Garnish with fresh cilantro and serve with gluten-free pita bread.

Substitutions

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