Follow these steps for perfect results
chickpeas
rinsed and drained
eggs
hot paprika
tomatoes
halved, seeded and coarsely chopped
olive oil
onion
slivered
bell pepper
cut into 2-inch-long slivers
garlic
minced
Anaheim chilies
seeded and cut into 2-inch-long slivers
ground cumin
Heat olive oil in a large nonstick skillet over medium-high heat.
Add slivered onion and cook, stirring frequently, until light golden, about 2-3 minutes.
Add bell pepper, minced garlic, Anaheim chilies, and ground cumin to the skillet.
Cook, stirring frequently, until the vegetables are softened, approximately 3-5 minutes.
Incorporate chopped tomatoes and chickpeas into the skillet and bring the mixture to a simmer.
Cook, stirring occasionally, allowing the tomatoes to break down and form a sauce. Reduce heat as necessary to maintain a lively simmer, about 10 minutes.
Season the stew with salt and freshly ground black pepper to your taste.
Carefully crack each egg and gently drop it into a separate quadrant of the stew, ensuring the yolks remain intact.
Cover the skillet and cook over medium-low heat until the eggs are set to your desired consistency, typically 5-7 minutes.
Sprinkle each egg with a pinch of hot paprika.
Using a slotted spoon, transfer one egg along with some stew to each serving plate.
Spoon additional stew around the eggs and serve immediately.
Expert advice for the best results
For a richer flavor, use canned diced tomatoes instead of fresh.
Add a squeeze of lemon juice at the end for brightness.
Serve with crusty bread for dipping.
Everything you need to know before you start
10 minutes
Stew can be made a day ahead, but add eggs just before serving.
Serve in shallow bowls, garnished with fresh cilantro or parsley.
Serve warm with a side of pita bread.
Top with a dollop of plain yogurt or sour cream.
Pairs well with the spices and tomatoes.
Discover the story behind this recipe
Commonly eaten during Ramadan and other celebrations.
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