Israeli Shakshuka with Chickpeas
Method
Heat the olive oil in a medium skillet over medium heat.
Add the onion and red bell pepper and cook for 4–5 minutes until softened.
Stir in the chopped tomatoes, cumin, paprika, chilli flakes, salt and black pepper.
Simmer for 5 minutes, stirring occasionally, until the sauce begins to thicken.
Add the chickpeas and cook for another 2 minutes.
Make four small wells in the sauce and crack an egg into each one.
Cover the skillet and cook for 5–7 minutes, until the egg whites are set and the yolks are cooked to your liking.
Sprinkle with fresh parsley and serve warm with wholegrain pita bread.
For a richer tomato sauce, let it simmer for a few extra minutes before adding the eggs. Once the eggs are added, keep the heat gentle so the yolks remain soft and the sauce does not overcook.
Nutrition Facts
Per serving
