Shakshuka with Chickpeas & Feta

Por Spain on a Fork · 30 min

Ingredientes

Modo de preparo

1. Heat the olive oil in a large frying pan over medium heat.
2. While the oil heats, finely chop the onion and red bell pepper and roughly chop the garlic.
3. Add the chopped vegetables to the hot pan and stir, then keep stirring about every minute so they saute evenly.
4. When the onions are translucent (after 4 to 5 minutes), add the paprika and cumin and stir quickly, then add the tomato sauce, diced tomatoes and drained, rinsed chickpeas. Season with sea salt and black pepper, stir, and simmer over medium heat for 10 minutes.
5. When the tomatoes have slightly thickened, make four pockets in the sauce and crack in the eggs, spacing them evenly. Season the eggs with sea salt and black pepper.
6. Cover the pan and reduce to low-medium heat. Simmer for 5 minutes, or until the egg whites are set but the yolks are still slightly creamy. Remove from the heat.
7. Sprinkle the crumbled feta and chopped parsley over the top and serve immediately.

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