Coconut Milk Shakshuka with Chickpeas

Shakshuka is a middle eastern dish, often served for breakfast or brunch, consisting of a tomato sauce base and spices with baked, runny eggs. It's often on restaurant menus as baked eggs, so you may not realize that you've had shakshuka if it wasn't named so. I visited Persephone Bakery in Jackson, Wyoming, which inspired this take on traditional shakshuka that uses coconut milk for a creamier base and chickpeas for added protein and texture. Enjoy!

INGREDIENTS

• 2 tablespoons olive oil

• 1 large onion, chopped (optional)

• 1 large red bell pepper, chopped (optional)

• ¼ teaspoon salt

• 2 cloves garlic, pressed or minced

• 1 can garbanzo beans (chickpeas), rinsed and drained

• 2 tablespoons tomato paste

• 1 teaspoon cumin

• ½ teaspoon paprika

• ¼ teaspoon red pepper flakes

• 1 large can (28 ounces) crushed tomatoes

• 1 can (13 ounces) coconut milk

• 5 tablespoons fresh cilantro or parsley, chopped (half for cooking, half for garnish)

• 3 tablespoons crumbled feta cheese or shredded parmesan cheese

• 4 to 6 eggs

• Freshly ground pepper, to taste

INSTRUCTIONS

1. Preheat the oven to 375 degrees Fahrenheit if you are going to bake your eggs at the end (cooking on the stovetop is an option, too). Warm the oil in a large, oven-safe skillet (preferably stainless steel) over medium heat. Once shimmering, add the onion, bell pepper, and salt. Cook, stirring often, until the onions are tender and turning translucent, about 4 to 6 minutes.

2. Add the garlic, tomato paste, cumin, paprika and red pepper flakes. Cook, stirring constantly, until nice and fragrant, 1 to 2 minutes.

3. Pour in the crushed tomatoes with their juices and add the cilantro. Stir, and let the mixture come to a simmer. Reduce the heat as necessary to maintain a gentle simmer, and cook for 5 minutes to give the flavors time to meld.

4. Turn off the heat. Taste (careful, it’s hot), and add salt and pepper as necessary. Use the back of a spoon to make a well near the perimeter and crack the egg directly into it. Gently spoon a bit of the tomato mixture over the whites to help contain the egg. Repeat with the remaining eggs, depending on how many you can fit. Sprinkle a little salt and pepper over the eggs.

5. At this point, you can either continue to cook on the stovetop on low for approximately 6 minutes, OR you can "bake" the eggs for 8 to 12 minutes, checking the eggs often starting at 8 minutes. With both methods, they are done when the egg whites are an opaque white and the yolks have risen a bit but are still soft. They should still jiggle in the centers when you shimmy the pan. Remember they’ll continue cooking after you pull the dish out of the oven.

6. Remove from the oven or stovetop, top with parmesan or feta cheese, fresh cilantro leaves, and more red pepper flakes, if desired. Serve in bowls with crusty bread on the side.