Rose Harissa Shakshuka

Topped with the crispiest za’atar roasted chickpeas

Recipe serves 4-6

Ingredients:

- 3 red/yellow bell peppers, sliced (aubergine works well too!)

- 2 onions, sliced

- 4 garlic cloves, sliced

- 3 tsp tomato paste

- 1 tbsp rose harissa (‘Nduja works great too)

- 2 cans of chopped tomatoes

- 1 tsp cumin

- 1 tsp paprika

- 1 tsp ground coriander seeds

- 1 can chickpeas, drained

- 1 tbsp za’atar

- 5 eggs

- To serve: chopped coriander, spring onions and crusty bread

Instructions:

- Preheat your oven to 180C, and toss your chickpeas with olive oil, salt, pepper and za’atar

- Pour onto a baking sheet and roast for about 45 minutes, or until crispy, then remove and set aside

- Heat olive oil in a skillet and add the onions, cooking until soft and starting to brown.

- Add in the garlic, followed by the tomato paste, spices and harissa paste. Cook until the tomato paste has darkened.

- Add in the red bell peppers and cook until tender.

- Pour in your canned tomatoes, and simmer until starting to thicken. Season with salt and pepper to taste.

- Crack your eggs into a bowl. Make wells in the sauce, and pour your eggs. Using a fork, swirl the egg whites into the sauce slightly.

- Cover the pan and take off the stove when the eggs are done to your liking (they’ll continue cooking even when off the heat, so take them off when they’re slightly underdone).

- Garnish with cilantro, spring onions and roasted chickpeas, and serve with crusty bread.