Shakshuka with Chickpeas and Feta

Ingredients

• 1 x 400 gram canned tomatoes
• 1 x 420 gram canned chickpeas
• 1/2 cup passata
• 3 tbsp olive oil
• 1 onion (finely chopped)
• 1/2 green bell pepper (seeded and thinly sliced)
• 3 large cloves garlic (minced)
• 1 tsp paprika
• 2 tsp ground cumin
• 1 tsp chilli powder
• 1/2 tsp cayenne pepper
• 1/2 tsp sugar ((only if required))
• 4-6 eggs
• 1/3 cup crumbled feta ((optional))
• parsley

Instructions

1. 1

   Add oil, onion and green pepper to a large pan. Cook until soft, about 10 minutes

2. 2

   Add garlic and cook for 1 minute

3. 3

   Mix in the spices, cumin, coriander, cayenne pepper, paprika, chilli powder and cook for 2 minutes. Add a few drops of water if required

4. 4

   Add the canned tomatoes and passata. Season with salt. Add a pinch of sugar as required. Simmer on low heat until the tomatoes are cooked and thickened

5. 5

   Mix in the chickpeas and cook for 5 minutes

6. 6

   Make little wells in the sauce and add the eggs. Sprinkle the feta over the sauce and cover the pan and cook until eggs are cooked, according to your preference

7. 7

   Garnish with parsley