This stuff is saucy. It's eggy. You'll be tasting it for hours if you do it right.
Shopping List:
Shopping List:
- Red Pepper
- White Onion
- Fresh Garlic
- Garbanzo Beans
- Cilantro
- Tomato Paste
- Vegetable Stock
- Diced tomatoes
- Cage-free eggs (not vegetarian fed)
- Olive oil
- Aleppo pepper (if you can find it, alternatively smoked paprika)
- Cumin
- Za'atar blend
- Kosher salt
- Cracked Pepper
Prep:
Finely dice the onion and red pepper. Mince the garlic.
Drain, rinse, and de-shell the chickpeas/garbanzos.
Chop some cilantro.
Crank that oven up to 400-425 deg F. Put an oven safe fry pan (preferably a straight-walled one) on medium heat with a healthy splash of olive oil.
The Business:
Slowly sweat your onion, pepper, and garlic with some salt and pepper until your apartment smells divine. Everything should be pretty translucent before you do anything else; you want it to be more or less cooked through.
Stir in a healthy chunk of tomato paste and cook some of the tinny flavor out of it. I usually use about a half of a standard can per half onion I use.
Liberally spice this tomato mixture with your cumin, Aleppo pepper, and add more salt if needed. Seriously, you want this stuff to be spicy as hell, don't under-do it.
Mix in diced tomatoes, the drained chickpeas, and some stock enough to make it a little soupy. You'll want this to reduce while it roasts in the oven.
Speaking of which...throw this in the oven to let everything get to know each other for a solid 20 minutes. Once some of the tomato has cooked down, carefully remove the pan from the oven and make some wells in the stew and crack eggs into those wells. Place back in the oven until the whites have set up. Ideally, your oven should be hot enough to cook the whites before your yolks become firm and not runny. Protip: you want runny eggs.
Garnish with cilantro and a good amount of za'atar spice. Serve with warm pita or manakish bread. Brace yourself for massive amounts of egg porn.
Finely dice the onion and red pepper. Mince the garlic.
Drain, rinse, and de-shell the chickpeas/garbanzos.
Chop some cilantro.
Crank that oven up to 400-425 deg F. Put an oven safe fry pan (preferably a straight-walled one) on medium heat with a healthy splash of olive oil.
The Business:
Slowly sweat your onion, pepper, and garlic with some salt and pepper until your apartment smells divine. Everything should be pretty translucent before you do anything else; you want it to be more or less cooked through.
Stir in a healthy chunk of tomato paste and cook some of the tinny flavor out of it. I usually use about a half of a standard can per half onion I use.
Liberally spice this tomato mixture with your cumin, Aleppo pepper, and add more salt if needed. Seriously, you want this stuff to be spicy as hell, don't under-do it.
Mix in diced tomatoes, the drained chickpeas, and some stock enough to make it a little soupy. You'll want this to reduce while it roasts in the oven.
Speaking of which...throw this in the oven to let everything get to know each other for a solid 20 minutes. Once some of the tomato has cooked down, carefully remove the pan from the oven and make some wells in the stew and crack eggs into those wells. Place back in the oven until the whites have set up. Ideally, your oven should be hot enough to cook the whites before your yolks become firm and not runny. Protip: you want runny eggs.
Garnish with cilantro and a good amount of za'atar spice. Serve with warm pita or manakish bread. Brace yourself for massive amounts of egg porn.