Chickpea & Spinach Shakshuka

Préparation

1. 1

   Prep the vegetables

   On a cutting board, dice the onion and bell pepper, mince the garlic, drain and rinse the chickpeas, and roughly chop the parsley.
2. 2

   Soften the vegetables

   Warm the olive oil in a large deep skillet over medium heat; add the onion and bell pepper and stir occasionally until softened, then stir in the garlic, cumin, paprika, 1/2 tsp salt, and a few grinds of black pepper.

   7 min
3. 3

   Simmer the chickpeas

   Stir the canned diced tomato and chickpeas into the large deep skillet over medium heat; simmer, stirring occasionally, until slightly thickened, then fold in the spinach until wilted.

   10 min

   Astuce: If the tomato mixture gets too thick before the eggs cook, lower the heat.

4. 4

   Poach the eggs

   Make six wells in the skillet and crack an egg into each; cover the large deep skillet over medium-low heat.

   9 min

   Astuce: For young children, cook the yolks until firm.

5. 5

   Taste and serve

   Taste the tomato mixture in the large deep skillet and adjust with 1/4 tsp salt and a few grinds of black pepper; scatter parsley over the top and bring the skillet to the table.

   2 min