Easy meal, I love this breakfast or dinner by myself. Jammy, garlic-kissed tomatoes and nutty chickpeas simmered with whole eggs, done to your liking. Crusty bread on the side is always a good idea to sop up any remaining bits and juices. You can stretch this to serve two, by adding another egg and a few more tomatoes. Enjoy!
In this photo: HexClad Hybrid Nonstick 7-inch skillet.
Notes:
Quick Chickpea Shakshuka
Ingredients: 2 tbsp. olive oil, 1 tsp. minced garlic, 1 cup grape tomatoes, 1 cup drained chickpeas, 3 eggs, salt and pepper, chopped cilantro or parsley.
Serves 1.
1. Cook tomatoes and chickpeas: Heat the olive oil and garlic over medium heat until the garlic has turned lightly golden. Add tomatoes and cover. Cook for 5-7 minutes, until tomatoes are burnished and blistered and able to be collapsed with the back of a spoon. Do this to all of the tomatoes. Add chickpeas, season with salt and pepper to taste. Cook until they are soft warmed through, about 3 minutes.
2. Add eggs and finish: Make three “wells” in the tomatoes and crack in the eggs. Cover and cook until desired doneness. Season again, remove from heat. Sprinkle over fresh chopped cilantro or parsley and serve immediately.
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