Shakshuka

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Garlic

  Raw

  3 cloves, minced or 9g

• Jalapeno peppers

  Raw

  2 pepper or 28g

• Tomatoes

  Red, ripe, raw, year round average

  3 medium whole or 369g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  2 cup or 480g

• Egg

  Whole, fresh eggs

  8 large or 400g

• Feta cheese

  1 cup, crumbled or 150g

Directions

1. Prep veggies by mincing garlic and dicing tomatoes and jalapenos.
2. Heat olive oil in a pan over medium heat. Saute garlic and jalapenos for a few minutes.
3. Add tomatoes, bell pepper, and chickpeas to the pan. Break down the tomatoes using a large spoon or spatula.
4. Once the mixture is saucy, make small wells for each egg. Crack an egg into each well.
5. Cover the pan and cook until eggs are cooked to your liking.
6. Season with salt and pepper to taste. Top with feta cheese and serve.