Tunisian shakshuka with chickpeas, peppers and coriander

Ingredients

For 1 serving

• Eggs2
• Cooked chickpeas100 g
• Bell peppers200 g
• Chopped tomatoes200 g
• Onion60 g
• Garlic1 clove
• Cumin1 teaspoon
• Paprika1 teaspoon
• Cayenne pepper1 pinch
• Cilantro8 g
• Extra virgin olive oil10 g
• Whole wheat bread1
• Saltto taste

Contains: gluten, eggs,

In season: June – October

Method

1. Peel and thinly slice the onion, crush the garlic; wash the peppers, remove seeds and membranes and cut into thin strips.
2. Heat the oil in a lidded frying pan over medium heat and soften the onion, garlic and peppers for 10 minutes, stirring, until tender.
3. Add the cumin, paprika and chilli powder and stir for 30 seconds; add the chopped tomatoes, the drained chickpeas and a pinch of salt and cook for 10 minutes, until the sauce thickens.
4. With a spoon make two hollows in the sauce, crack the eggs into them, salt lightly, cover and cook over low heat for 6 minutes, until the whites are set and the yolks still soft.
5. Chop the coriander, scatter it over and serve with the wholemeal bread.