Chickpea and Cumin Shakshuka

Ingredients

• 2 tablespoons Olive oil
• 1 medium Yellow onion, diced
• 1 large Red bell pepper, chopped
• 3 cloves Garlic cloves, minced
• 2 teaspoons Ground cumin
• 1 teaspoon Smoked paprika
• 28 ounces Canned crushed tomatoes
• 15 ounces Canned chickpeas, drained and rinsed
• 4 count Large eggs
• 0.25 cup Fresh parsley, chopped(optional)
• 0.25 cup Feta cheese, crumbled(optional)
• 1 pinch Salt and black pepper

Instructions

1. 1

   Heat the olive oil in a large skillet over medium heat.

2. 2

   Add the diced onion and bell pepper, sautéing for about 5 minutes until softened.

3. 3

   Stir in the minced garlic, cumin, and smoked paprika, cooking for 1 minute until fragrant.

4. 4

   Pour in the crushed tomatoes and chickpeas, then season with salt and pepper to taste.

5. 5

   Simmer the sauce for 10 minutes on low heat until it thickens slightly.

6. 6

   Use a spoon to make four small wells in the sauce and carefully crack an egg into each hole.

7. 7

   Cover the skillet with a lid and cook for 5-8 minutes, or until the egg whites are set but yolks are still runny.

8. 8

   Garnish with fresh parsley and crumbled feta before serving directly from the pan.