Traditional Shakshouka with Chickpeas

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 1 red bell pepper, chopped
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika 
• 1⁄2 tsp ground coriander
• 1⁄4–1⁄2 tsp chili flakes
• 1 can (400g) chopped tomatoes
• 1 can (400g) chickpeas, drained and rinsed
• Salt & black pepper, to taste
• 4 eggs
• Small handful fresh herbs, chopped (I used chives)
• Optional: crumbled feta cheeseInstructions:

1. Heat olive oil in a large pan over medium heat. Add onion and cook until soft (about 5 min). Stir in the bell pepper and cook for another 5-7 min until softened.
2. Add garlic, cumin, paprika, coriander, and chili flakes. Cook for about 1 min until fragrant.
3. Pour in the chopped tomatoes and add chickpeas. Season with salt and pepper. Simmer for 10-15 min, stirring occasionally, until slightly thickened.
4. Make small wells in the sauce and crack the eggs into them. Cover the pan and cook on low heat until the egg whites are set but yolks are still runny (about 5-8 min).
5. Sprinkle with fresh herbs and feta (if using).

Similar hearty favourites:

• Seafood Fish Pie with Cream Cheese Mash
• Slow-cooked Lamb with Preserved Lemons
• Slow-cooked Garlic Lamb
• Stuffed Sweet Potatoes