Shakshuka

Shakshuka is one of my favourite meals to make, ever. It’s a slightly spicy chickpea stew with poached eggs. It’s fast to make, high in protein, great to dip bread into, and perfect as breakfast for dinner. I could eat this every week.

Ingredients

• 3 tbsp olive oil

• 1 onion, chopped

• 2 cloves of garlic, thinly sliced

• 1 tbsp tomato paste

• 1 tbsp cumin

• 2 tsp smoked paprika

• 1 tsp cayenne pepper

• 1 can of chickpeas, drained

• 1 can of tomatoes

• 6 eggs

Method

Heat a 4.5 quart or larger, high sided pan on medium-high. Add the olive oil.

Once the olive oil is shimmering, at the onion and cook for 5–10 minutes until it starts to look fried and softened.

Add the garlic and cook for another minute, stirring often.

Add the tomato paste and cook for 3 minutes.

Add the cumin, paprika, and cayenne pepper and stir until combined.

Add the chickpeas and stir until coated.

Add the can of tomatoes, crushing the tomatoes as you add them. Reduce the heat to medium-low, cover, and cook for 20 minutes.

Make a well with the back of a spoon and crack an egg into it. Repeat with the remaining eggs. Return the lid and cook on medium-low for 5–7 minutes, until the whites of the eggs are set and the yolks are still runny.

Optionally top with cilantro and good olive oil and serve with olive oil toast or fresh sourdough bread.