Shakshuka with Chickpeas

Ingredients

• •2 tbsp olive oil
• •1 yellow onion, diced
• •1 red bell pepper, diced
• •4 garlic cloves, minced
• •1 tbsp tomato paste
• •1 can (796 ml) canned diced tomatoes
• •1 can (540 ml) canned chickpeas, drained and rinsed
• •1.5 tsp ground cumin
• •1.5 tsp smoked paprika
• •1 tbsp harissa paste
• •0.75 tsp salt
• •0.25 tsp black pepper
• •6 large eggs
• •0.25 cup fresh parsley or cilantro, chopped
• •1 loaf crusty bread or pita, to serve

Directions

1. 1Heat olive oil in a large oven-safe skillet over medium heat; add onion and pepper and cook 7 minutes until softened.
2. 2Add garlic, tomato paste, cumin, smoked paprika, and harissa; cook 1 minute, stirring constantly.
3. 3Pour in canned tomatoes and stir in chickpeas; season with salt and pepper.
4. 4Simmer uncovered 10 minutes until the sauce thickens and deepens in colour.
5. 5Use a spoon to create 6 small wells in the sauce; crack one egg into each well.
6. 6Cover the skillet with a lid and cook over medium-low heat 5–7 minutes until egg whites are just set but yolks are still runny.
7. 7Remove from heat, scatter with fresh herbs, and serve straight from the pan with plenty of bread.

💡 Harissa paste is available at most Canadian grocery stores (look near the international foods or with condiments). Adjust the amount to your heat preference — some brands are much spicier than others. Without harissa, use an extra 0.5 tsp smoked paprika and a pinch of cayenne. Note: this recipe contains eggs and is vegetarian, not vegan; omit eggs and simmer chickpeas an extra 5 minutes for a fully vegan version.

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