Shakshuka with Chickpea Flour Flatbreads

Ingredients

• 28 oz Canned diced tomatoes
• 1 medium Onion
• 1 medium Bell pepper (any color)
• 3 cloves Garlic
• 2 tablespoons Olive oil
• 8 large Eggs
• 1 teaspoon Paprika
• 1/2 teaspoon Cumin
• 1/4 teaspoon Chili powder
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 2 tablespoons Fresh cilantro
• 1 cup Chickpea flour (besan)
• 3/4 cup Water
• 1/4 teaspoon Salt
• 2 tablespoons Olive oil

Instructions

1. 1Prepare the shakshuka sauce: Heat olive oil in a large skillet over medium heat. Add onion and bell pepper and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
2. 2Add the tomatoes and spices: Stir in diced tomatoes, paprika, cumin, chili powder (if using), salt, and pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally, until the sauce has thickened slightly.
3. 3Poach the eggs: Use a spoon to make small wells in the tomato sauce. Crack an egg into each well. Cover the skillet and cook for 5-7 minutes, or until the eggs are cooked to your liking.
4. 4Make the flatbreads: Whisk together chickpea flour, water, and salt until smooth. Heat olive oil in a non-stick skillet over medium heat. Pour 1/4 cup of batter into the skillet for each flatbread. Cook for 2-3 minutes per side, or until golden brown.
5. 5Serve: Garnish the shakshuka with fresh cilantro. Serve hot with chickpea flour flatbreads.

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