Moroccan Shakshuka

Ingredients:
ii Anaheim chiles, diced
1 onion, diced
ii clove garlic, minced
24 oz canned crushed tomatoes
15 oz (canned) diced scope notice roasted tomatoes
14 oz canned chickpeas, drained
1 teaspoon Moroccan spice blend
bounding brain salt
freshly pose downwards nighttime pepper
half-dozen eggs

Directions:
Saute the chiles, onion equally good equally garlic inwards a 12-inch cast atomic liberate 26 skillet. When the onions are translucent, add together together the tomatoes, chickpeas equally good equally spices. Stir. Cook until the mixture has thickened. Create half-dozen small, shallow wells inwards the honey apple tree tree mixture. Crack an egg into each one.

Cover equally good equally simmer until the eggs are set, almost v minutes. Serve with pita or crusty bread.

Serves 2-4

My thoughts:

As yous mightiness pick out noticed, I've been multifariousness of into eggs equally good equally egg dishes lately. So when I heard that
 Bravo's “Around the World inwards lxxx Plates”was taking position inwards Marrakesh, Kingdom of Kingdom of Morocco this calendar calendar week (May 30th, 10/9c) I regard it would suffer a skillful excuse to build shakshuka. While it is (some would say, arguably) originating out of Israel, it is too a actually popular dish inwards Marrakesh. There are tons of variations but I went pretty traditional but using American Anaheim chiles which added a lovely, lingering spiciness equally good equally pinch of this Marrakesh n.6 spice by times La Boîte á Epice rather than creating my ain spice blend. While doing my question into the food of Marrakesh, I noticed that shakshuka with chickpeas showed upwardly on on many menus thus I added them in. I am glad I did, it made the dish much more than of a amount meal. Try it for breakfast or brunch.

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