INGREDIENTS
1 tablespoon extra-virgin olive oil
1 medium red onion, diced
3 garlic cloves, minced
2 teaspoons paprika, sweet, spicy, or smoked
2 teaspoons ground cumin
1/2 teaspoon chile powder
Juice of 1 lemon, zest reserved
1 28-ounce can whole-peeled tomatoes, crushed between your fingers
1 15-ounce can chickpeas, no salt added, in their liquid
6 eggs
Kosher salt and freshly ground black pepper
Small handfuls of parsley, cilantro, and mint, roughly chopped
METHOD
Place a large skillet over medium heat.
Add the olive oil and, when hot, add the onion and cook until starting to get tender and more translucent, about 3 to 5 minutes.
Stir in the garlic and spices and cook, stirring often, until fragrant, about 1 to 2 minutes.
Add the lemon juice, bring it to a boil, and let about half of the juice boil away.
Stir in the tomatoes (now crushed thanks to you) and the chickpeas with their no-salt-added liquid (if a salted chickpea liquid is used, just be mindful about seasoning less later on).
Season with a pinch of salt and pepper.
Let the mixture come to simmer and bubble away until slightly thickened, about 5 to 6 minutes.
Using a slotted spoon, work around the perimeter of the pan to make little wells into which you crack the eggs. You can mound the tomato-chickpea mixture around each egg to give it a little cozy nook.
Season each egg with salt and pepper.
Cover the pan with a lid, reduce the heat slightly to low, and let cook until the whites of the eggs are cooked and the yolk is just set, about 5 to 8 minutes.
Alternatively, you could place the skillet into a preheated 400-degree oven, lid-free, and cook for about the same amount of time.
Garnish the dish with chopped herbs and reserved lemon zest.
NOTE: This healthy recipe was founded by Kaiserpermanente.org