Chickpea Shakshuka with Zucchini and Tomatoes

Ingredients

• 2 cloves garlic
• 200 g Cherry tomatoes
• 1 Zucchini
• 2 tbsp Garofalo Natives olive oil (extra virgin)
• 1 tbsp sweet paprika powder
• 1 tsp ground cumin
• a pinch of chili flakes
• 240 g chickpeas (canned, drained weight)
• 2 jars ORYZA organic tomato sauce (330 g each)
• salt to taste
• 4 eggs
• 1 bunch parsley (20 g)

Instructions

1. 1.

   Peel and chop the garlic. Clean, wash, and dice the tomatoes and zucchini. Heat olive oil in a pan. Add garlic, paprika, cumin, and chili flakes; sauté for 2 minutes over medium heat.

2. 2.

   Add the vegetable cubes and cook another 2 minutes. Rinse and drain the chickpeas. Stir in the tomato sauce and chickpeas, bring to a boil, season with salt, cover, and simmer on low heat for 10 minutes.

3. 3.

   Press four wells into the slightly thickened sauce. Crack one egg into each well, slide it in, re-cover the pan, and let the eggs cook over low heat for 15 minutes until set.

4. 4.

   Wash, dry, and shake off excess water from the parsley; remove leaves. Garnish the shakshuka with parsley and serve directly from the pan.