30 minutes Breakfast

Shakshuka (eggs in tomato sauce) with chickpeas & avocado

Makes: four servings
Makes: four servings

Ingredients

  • 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

Steps

  1. Finely chop onion , yellow bell pepper and jalapeno pepper .

  2. 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.

  3. 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.

  4. 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).

  5. Meanwhile, thinly slice avocado and chop cilantro .

  6. Scoop egg s and sauce into a bowl and garnish with avocado and cilantro .