Shakshuka with chickpeas

Ingredients

• 1 tablespoon olive oil
• 1 onion, sliced
• 1 red bell pepper, sliced
• 2 garlic cloves, crushed
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 15 oz can chopped tomatoes
• 15 oz can chickpeas, drained
• 4 large eggs
• Fresh parsley or cilantro

Method

1. Heat the oil in a wide pan with a lid. Cook the onion and pepper for eight minutes until soft.
2. Stir in the garlic, cumin and paprika for one minute.
3. Add the tomatoes and chickpeas. Simmer for ten minutes until the sauce thickens.
4. Make four hollows in the sauce and crack an egg into each.
5. Cover and cook for five to seven minutes, until the whites are set and the yolks are still soft.
6. Scatter with herbs and serve from the pan with whole-grain bread.