Moroccan Shakshuka with Chickpeas and Harissa

Ingredients

• 2 tablespoons Olive oil
• 1 medium Onion
• 1 medium Red bell pepper
• 3 cloves Garlic
• 28 ounces Canned diced tomatoes
• 15 ounces Canned chickpeas
• 1 tablespoon Harissa paste
• 1 teaspoon Ground cumin
• 1/2 teaspoon Smoked paprika
• 4 large Eggs
• 2 tablespoons Fresh cilantro
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

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 1 minute more, until fragrant.
3. 3Stir in diced tomatoes, chickpeas, harissa paste, cumin, smoked paprika, salt, and pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally.
4. 4Make four wells in the tomato mixture using a spoon. 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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