Shakshuka
Ingredients 28 oz can san marzano tomatoes (whole) 7 oz chickpeas (1/2 a standard can) 3-4 tsp minced garlic (or 3-4 cloves garlic) a squeeze of tomato paste (optional) haloumi, or feta for garnish (~5 oz) fresh herb for garnish (I used mint) black pepper (~15 rotations) 1 tsp salt (just add to taste) upto 1 tbsp 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 and almost jammy, 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. The tomatoes should taste delicious when you eat them out of the can. I’ve had luck with Muir Glen San Marzano and SMT. I’ve tried this recipe with store-brand peeled Marzano-style tomatoes, and it tastes much worse.