Shakshuka (eggs in tomato sauce) with chickpeas & avocado
- 1 yellow onion
- 1 yellow bell pepper
- 1 jalapeno pepper
- 1 ½ tbsp olive oil
- 2 tsp minced garlic
- 2 tsp smoked paprika
- 1 ⅓ cups canned diced tomatoes
- 1 ⅓ cups canned chickpeas
- 8 eggs
- 1 avocado
- 3 ½ tbsp chopped cilantro
Finely chop onion , yellow bell pepper and jalapeno pepper .
Heat olive oil in a small, deep skillet over medium heat. Add onion , yellow bell pepper , jalapeno pepper , garlic and smoked paprika , plus salt and pepper to taste. Cook, stirring often, until vegetables begin to soften, about 5 minutes.
Add diced tomatoes (with their liquid) to the skillet and drained chickpeas . Bring to a boil, then reduce heat to low and simmer for about 10 minutes. Taste and season with salt and pepper to taste.
Make small wells in the sauce with a spoon and crack an egg into each. Cover and simmer until egg s are cooked to your liking (about 5 minutes for soft yolks or 7 minutes for firm yolks).
Meanwhile, thinly slice avocado and chop cilantro .
Scoop egg s and sauce into a bowl and garnish with avocado and cilantro .