Moroccan Egg Bake

7 Servings

Ingredients

1 cup diced yellow onion
1 cup diced red bell pepper
1 Tbsp Olive Oil
2 teaspoons minced garlic
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/4 teaspoon ground cinnamon
1/4 teaspoon allspice
2 Tbsp harissa (sold at Trader Joe’s)
28 ounce can crushed tomatoes
15 ounce can chickpeas, rinsed and drained
1 teaspoon lemon zest
2 tablespoons chopped cilantro
7 eggs

Directions

1. Preheat oven to 375 degrees F.
2. Heat a large skillet over medium-high heat and when the skillet is hot add in 1 Tbsp olive oil.
3. Add in the onion and red bell pepper and sauté until they soften, about 2-3 minutes.
4. Add in the garlic and spices and sauté for another minute.
5. Stir in the harissa, crushed tomatoes, lemon zest and chickpeas until everything is combined.
6. Turn the heat down to low and simmer for 6-8 minutes or until the sauce has thickened slightly. Stir in the cilantro.
7. Crack the eggs into the skillet over the sauce.
8. Place the entire skillet in the oven and bake until the eggs are just set, 9-12 minutes.
9. Sprinkle with additional chopped cilantro when serve.

Serve this dish over brown rice, barley, Naan bread or crusty bread.

Nutrition (Egg Bake Only): 7 Servings / Calories 215 / Total Fat 8.1 g / Saturated Fat 1.8 g / Cholesterol 164 mg / Sodium 405 mg / Carbohydrates 25.6 g / Fiber 6.8 g / Sugar 8.9 g / Added Sugar 0 g / Protein 12.1 g

Adapted from: https://reciperunner.com/moroccan-baked-eggs-chickpeas/