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 eggs 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 eggs and sauce into a bowl and garnish with avocado and cilantro.