Moroccan Shakshuka with Chickpeas and Harissa

Ingredients

• 2 tbsp Olive Oil
• 1 medium Onion
• 1 medium Red Bell Pepper
• 3 cloves Garlic
• 1 can Canned Chickpeas
• about 790 g Diced Tomatoes
• 1 tbsp Harissa Paste
• 1 tsp Cumin
• 1 tsp Paprika
• 4 large Eggs
• 2 tbsp Fresh Cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat olive oil in a large skillet over medium heat. Add onion and bell pepper and cook until softened, about 5 minutes.
2. 2Add garlic and cook for another minute until fragrant.
3. 3Stir in chickpeas, diced tomatoes, harissa paste, cumin, and paprika. Bring to a simmer and cook for 10 minutes, stirring occasionally.
4. 4Make four wells in the tomato mixture 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 immediately.

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