I make this recipe a lot, so naturally, I try to reinvent it if I’m feeling bored. Today I added chickpeas. It was delicious.
What you’ll need: 🔪
- 3 eggs, the fresher the better
- 200 gr of canned tomatoes (crushed, no condiments)
- 1/2 cup red bell pepper, diced
- 1/2 cup r white onion, diced
- 1 cup chickpeas
- 2-3 garlic cloves, minced
- 1 teaspoon of cayenne pepper (optional, if you like spice!)
- 2 teaspoons of cumin
- 1 teaspoon of sweet paprika
- salt & pepper to taste
- 2 tablespoons of parsley, chopped
- bread, to garnish
In a large pan (if you have a cast iron skillet, use that!) at medium heat add olive oil, followed by the peppers, onion, garlic, salt, pepper, and cayenne pepper. Then add the sweet paprika and cumin. Cook at medium heat this for about 15 minutes or until the onion and peppers are very soft. Add the chickpeas and stir. Add the canned tomatoes and squish them around with the mixture.
Let the sauce simmer for 10 minutes, then add the eggs and cover them. Cook for 6 minutes, remove from the heat and top it with parsley, salt, and pepper. This is if you want a runny yolk. If you want a hard yolk, get the fuck out of here. Enjoy with a piece of toast or pita bread to soak up all the delicious tomato sauce.
So, what is it that makes this dish good? ❤️
My favorite part of this dish is when the yolk spills onto the spicy tomato sauce and I scoop it up with a piece of bread. The chickpeas are a great addition because it gives the dish more “uhnf”. That and the simplicity of it: you can have it for breakfast, lunch, dinner, or brunch. 🍳🍅