Shakshuka with chickpeas

Ingredients

• 200 g Eggs, whole (Raw; About 4 medium eggs)
• 120 g Chickpeas, canned (Drained; Drained and rinsed)
• 400 g Tomatoes, canned, chopped, no salt added (Canned, undrained)
• 150 g Red bell pepper (Raw; Sliced)
• 80 g Onion (Raw; Finely chopped)
• 6 g Garlic (Raw; 2 small cloves, crushed)
• 2 g Cumin, ground (Ready-to-eat as sold)
• 2 g Paprika (Ready-to-eat as sold)
• 10 ml Olive oil, extra virgin (Ready-to-eat as sold)
• 1 g Salt (Ready-to-eat as sold)
• 5 g Fresh parsley (Raw; Chopped, to serve)

Method

1. Chop the onion, slice the pepper and crush the garlic. Drain and rinse the chickpeas.
2. Heat the oil in a deep frying pan over medium heat. Cook the onion and pepper for 6–8 minutes until soft. Stir in the garlic, cumin and paprika for 1 minute. [Source step duration: 9 min]
3. Add the tomatoes, chickpeas and salt. Simmer for 10 minutes until the sauce thickens. [Source step duration: 10 min]
4. Make four hollows in the sauce and crack an egg into each. Cover and cook over low heat for 6–8 minutes. [Source step duration: 8 min; Food safety: Cook until the egg whites are completely set.]
5. Sprinkle with parsley and divide between two plates.
6. People at increased risk of foodborne illness, including pregnant people, young children, older adults and people with weakened immunity, should avoid soft/runny eggs and choose eggs with both whites and yolks fully set. The original soft-egg method remains; continue cooking for the fully set option.
7. Allergen declaration (ingredient-based): Eggs
8. Storage: Best eaten freshly cooked. The sauce without eggs can be refrigerated for up to 2 days or frozen for up to 3 months; cook fresh eggs in the reheated sauce. Keep the fridge at 5°C or below. Refrigerate perishable leftovers within 2 hours (within 1 hour for the rice/quinoa instructions). Where reheating, reheat only once until steaming hot throughout. Observe any shorter product limit.