Chickpea Shakshuka

Name: Chickpea Shakshuka
Yield: Serves 4
Cuisine: Africa & Middle-East, African, Middle Eastern
Ingredients: 2 tablespoons, extra-virgin olive oil, plus extra for drizzling; 1 , onion, chopped fine; 1 cup, jarred roasted red bell pepper, rinsed, patted dry, and chopped coarse; 1 teaspoon, table salt; 1/2 teaspoon, pepper; 1 , (15 ounce) can chickpeas, rinsed; 1 1/2 teaspoons, smoked paprika; 1 teaspoon, ground cumin; 1 , (28-ounce) can crushed tomatoes; 8 , large eggs; 2 ounces, goat cheese, crumbled (½ cup)

Main Courses
Africa & Middle-East
African
Middle Eastern
Fruits & Vegetables
Eggs & Dairy
Eggs
Vegetables
Weeknight
Easter

By Alli Berkey ･ Appears in Cook's Country February/March 2020

Chickpeas add nutty depth—and substance—to this vegetarian egg dish.

SERVES 4

TIME 30 minutes

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