Ingredients
Scale
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional)
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can chickpeas, drained and rinsed
- 6 large eggs
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Step 1: Heat olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until softened, about 5-7 minutes. Add the garlic, smoked paprika, cumin, and cayenne pepper (if using) and cook for another minute, until fragrant.
- Step 2: Stir in the crushed tomatoes and chickpeas. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, stirring occasionally, until the sauce has thickened slightly. Season with salt and pepper to taste.
- Step 3: Make six wells in the sauce, one for each egg. Carefully crack one egg into each well.
- Step 4: Cover the skillet and cook for 5-7 minutes, or until the eggs are cooked to your liking. The whites should be set, and the yolks should be runny if you prefer.
- Step 5: Garnish with fresh cilantro and serve immediately with warm pita bread or crusty bread for dipping.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave, adding a splash of water if needed to prevent sticking.
- Serve with a dollop of Greek yogurt or a sprinkle of feta cheese for extra creaminess and tang.
- For deeper flavor, toast the cumin and paprika in a dry pan for a minute before adding them to the onion and pepper.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American