Shakshuka with Chickpeas

Instructions

1. 1

   Heat the olive oil in a large skillet over medium heat.

2. 2

   Add the diced onion and red bell peppers, and sauté until the onion becomes translucent, about 5 minutes.

3. 3

   Stir in the minced garlic, ground cumin, paprika, and cayenne pepper, and cook for another 1-2 minutes until fragrant.

4. 4

   Pour in the diced tomatoes and their juices, and add the chickpeas. Season with salt and pepper to taste.

5. 5

   Simmer the mixture for about 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.

6. 6

   Make small wells in the sauce and crack the eggs into each well.

7. 7

   Cover the skillet and cook until the eggs are set to your liking, about 5-8 minutes.

8. 8

   Garnish with chopped fresh parsley before serving.

9. 9

   Serve hot, with crusty bread or pita on the side if desired.