Shakshuka
Ingredients 14 oz (400g) can san marzano tomatoes (whole) (28 oz can if using 6 eggs) 7 oz (400g) chickpeas - 1/2 a standard can) (full can if using 6 eggs) 2-3 tsp minced garlic (or 2-3 cloves garlic) a squeeze of tomato paste (optional) haloumi, or feta for garnish fresh herb for garnish (I used mint) black pepper (~10 rotations) upto 2 tsp of sugar (if the tomatoes are too sour) Recipe Use a wide, oven-safe pan, and heat oil Add bell pepper + onion, after a bit add garlic + cumin seeds + tomato paste Deglaze w/ liquid from the tomatoes Add tomatoes (rip into pieces if whole) and other spices (paprika, gochugaru, black pepper, salt) Cook for a bit, then add chickpeas - make sure you drain out the aquafaba Cook until thick, then turn off the heat, make small divots, and crack the eggs into the shakshuka Turn the heat back on, then wait until the eggs just begin to solidify. Then, put under the broiler to brown the top + the cheese Notes Good tomatoes are crucial - lean towards fancier brands of peeled whole tomatoes. I’ve had luck with Muir Glen San Marzano tomatoes. I’ve tried this recipe with store-brand peeled Marzano-style tomatoes, and it tastes much worse.