Shakshuka with Harissa and Chickpeas

Ingredients

• 8 large eggs
• 400 g tinned chopped tomatoes
• 400 g tinned chickpeas
• 2 tbsp harissa paste
• 1 red onion
• 3 clove garlic cloves
• 1 tsp ground cumin
• 2 tbsp olive oil

Method

1. 1

   Dice the red onion and crush the garlic. Heat olive oil in a wide, deep frying pan over medium heat.

2. 2

   Fry the onion for 5 minutes until softened, then add the garlic, cumin, and harissa. Cook for 1 minute until fragrant.

3. 3

   Drain and rinse the chickpeas, then add along with the tinned tomatoes. Stir well and simmer for 10 minutes.

4. 4

   Make 8 wells in the sauce and crack an egg into each one. Season the eggs with salt and pepper.

5. 5

   Cover the pan and cook for 6–8 minutes until the egg whites are set but the yolks remain runny. Serve straight from the pan with flatbreads.