Spiced chickpea Shakshuka

Hands up if you love Shakshuka?! On my travels through Guatemala a few years ago, I stayed at an eco lodge in Semuc Champey where the Israeli owner made the most incredible Shakshuka. I ate this dish for Breakfast, lunch & dinner! He made it with chickpeas & this recipe is my attempt at re-creating the deliciousness!

Ingredients

1 onion
4 cloves garlic
1 capsicum
1 teaspoon cumin
1 teaspoon paprika
Pinch chilli powder
1/2 teaspoon black pepper
1/2 teaspoon salt
1 cup cooked chickpeas
1 BPA-free can tomatoes
4 pastured eggs
2 tablespoons ghee
2 tablespoons extra virgin olive oil

Method

In a cast iron iron pan heat ghee and add chopped onions & cook on a low heat, once soft add crushed garlic, cumin, paprika, chilli, salt & pepper & stir. Add the capsicum & cook until soft, mixing through the can of tomatoes and chickpeas & leaving to cook for a while longer. Once the mixture is thick & saucy, crack eggs on top & throw into the oven set at 160 degrees to slowly cook the eggs. When ready, top with olive oil, some cracked pepper, garnish with fresh parsley leave and enjoy with some crusty seeded bread!!