It’s almost a one pot dish again! All the ingredients are insanely easy to prepare, and it’s so fun to poke some holes in the sauce for the poached eggs. I add chickpeas to make it more rich and comforting, also because they are good source of protein and fiber. You can use chickpea in cans for convenience, or soak them overnight and cook for 25 minutes for more deliciousness. You can also skip the chickpeas and use other veggies such as mushrooms and celery instead. I season it with cumin, paprika and chili powder to give a smoky and spicy flavor. It would be ideal to bake the eggs in the oven for the last 10 minutes, but my 10-inched pan is too large to be put in, so I just cover it with a lid, which turns out great as well.
1 can of chickpeas, or 150g dry chickpeas soaked overnight and cooked in water for 25 minutes until soft
3 medium sized tomatoes, diced, or 1 can of chopped tomatoes
1 medium sized onion, finely chopped
1 medium sized green pepper, deseeded and diced
2 large garlic gloves, finely chopped
pinch of cumin, paprika and chili powder
olive oil, salt and pepper
green herbs for garnishing, cheese for extra taste
1. Add olive oil on a big pan over medium heat, sauté the onion, green pepper and garlic for 5 minutes until soft and fragrant.
2. Add chopped tomatoes, cumin, paprika, chili powder, salt and pepper, taste and adjust as needed. Stir well, bring to a simmer and leave it on the medium heat for another 3 minutes.
3. Add cooked chickpeas and stir to combine well. Let it simmer for another 10 minutes to allow the flavors develop. Stir several times in between.
4. Use a spoon to poke a hole in the sauce and crack one egg in. Poke more for more eggs. Turn to low heat and simmer for about 5 minutes until the eggs are set. Reduce or increase the time if you want the eggs be less cooked or the other way.
5. Turn off the heat, add some pieces of cheese for an extra taste, sprinkle some herbs for garnishing. Share with joy when it’s warm, have fun!