Name: Shakshuka with Chickpeas
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Cuisine: israeli
Ingredients: 2 tablespoons extra-virgin olive oil; 1 onion, chopped; 3 cloves garlic, thinly sliced; 1 15-ounce can no-salt-added chickpeas, drained and rinsed; 2 teaspoons ground cumin; Kosher salt and freshly ground pepper; 2 14.5-ounce cans petite diced tomatoes with green chiles; 8 large eggs; 2 pieces pita bread; 1/2 cup plain nonfat Greek yogurt; 1/4 cup hummus; 2 tablespoons chopped fresh cilantro and/or mint

Directions

Preheat the oven to 375 degrees F. Heat the olive oil in a large ovenproof skillet over medium heat. Add the onion and garlic and cook, stirring, until softened, about 5 minutes. Add the chickpeas, cumin and a pinch each of salt and pepper; stir well to coat. Add the tomatoes and 1/3 cup water. Bring to a simmer and cook, stirring occasionally, until the sauce thickens, about 20 minutes.
Make 8 wells in the sauce and crack an egg into each; run the edge of a spatula through the whites to distribute them, being careful not to break the yolks. Transfer the skillet to the oven and bake until the egg whites are just set, 8 to 10 minutes. (The eggs will continue cooking after you remove them from the oven.) Meanwhile, wrap the pita bread in foil and warm in the oven, about 5 minutes; cut into wedges.
Combine the yogurt, hummus and a pinch of salt in a small bowl. Sprinkle the herbs over the eggs; season with salt and pepper. Serve with the pita bread and hummus sauce.

Photograph by Justin Walker

Courtesy of Food Network Magazine

Shakshuka with Chickpeas

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