Shakshuka with Chickpeas

Ingredients:

• 1 tablespoon of olive oil

• 1 small red onion, finely chopped

• 3 cloves of garlic, minced

• 1 red bell pepper, diced

• 1 teaspoon of smoked paprika

• 1 teaspoon of cumin

• 1 can of chopped tomatoes (400g)

• 1 can of chickpeas, drained and rinsed (400g)

• 4 large eggs

• Salt and black pepper to taste

• Fresh parsley or coriander, chopped (for garnish)

Method

1. Heat the olive oil in a large frying pan over medium heat. Add the chopped red onion and sauté until softened, about 3-5 minutes.

2. Add the minced garlic and red bell pepper to the pan and cook for another 2 minutes until the pepper is slightly softened.

3. Stir in the smoked paprika, cumin, and cook for 1 minute to release the fragrant spices.

4. Add the can of chopped tomatoes and chickpeas to the skillet, and bring the mixture to a simmer. Reduce the heat and let it simmer for about 10 minutes, stirring occasionally to prevent it from sticking to the bottom of the skillet.

5. Use a spoon to make four wells in the tomato and chickpea mixture, and carefully crack an egg into each well. Season the eggs with a pinch of salt and black pepper.

6. Cover the skillet with a lid and let it cook for another 8-10 minutes until the eggs are cooked to your desired level of doneness. I like my yolks a little runny, but feel free to cook them longer if you prefer a firmer yolk.

7. Once the eggs are cooked, remove the skillet from the heat and sprinkle with fresh parsley or coriander for a burst of freshness.

8. Serve the shakshuka hot and enjoy!

Top tips:

• If you want to add an extra kick to your shakshuka, you can add some chillies or cayenne pepper to the pan.

• Don't have chickpeas on hand? You can easily substitute them with other legumes like black beans or lentils. Just make sure to adjust the cooking time accordingly, as different legumes may require different cooking times.