Chickpea Shakshuka

Heat 1 tablespoon of olive oil in a large pan, then add the finely chopped onion and diced bell pepper. Sauté over medium heat for 5-10 minutes until softened.

Add the crushed garlic, paprika, and cumin, then sauté for a few seconds to release their aromas. After this, add the canned tomatoes (lightly crushed with a fork) and cook until the sauce thickens.

Add the rinsed chickpeas, season with salt and pepper, then cook for a few more minutes. Make four small wells in the sauce and crack an egg into each.