Shakshuka

Serves: 4 

Ingredients	Qty	Prep
Diced tomato	28 oz can	2 x 14 oz
Chickpeas	14 oz can
Spring onion	1 bunch	sliced
Poblano pepper	1 large	sliced
Garlic	4 cloves	grated
Tomato paste	1 - 2 tbsp	to taste
Cheese	as needed	garnish
Fresh herbs	as needed	garnish
Fennel	to taste
Cumin	to taste
Smoked paprika	to taste
Pepper	to taste
Eggs	4
Olive oil	for frying	as needed

Method:

• Fry onions and pepper in olive oil along with cumin and fennel
• Add garlic and stir for a few minutes
• Then add tomato paste, cook well and deglaze with juice from diced tomatoes
• Add tomatoes, smoked paprika, and black pepper
• Cook until the sauce becomes thick
• Add chickpeas and cook until the sauce is very thick, adjust the seasoning and turn off the heat
• Turn on the broiler
• Make wells in the pan and crack in the eggs
• Top with the grated cheese, turn the heat back on and cook until the eggs are half done
• Broil for 2 minutes and top with the green portion of onion and fresh herbs

Tips:

Sub any onion for spring onion and any chili for poblano. If you don't want to turn the oven on, just cover the pan after adding eggs and cook until eggs are done