Spice up your weekend brunch with this glorious shakshuka, made with harissa coated chickpeas for that extra kick in the morning

Ingredients

1 red onioin, finely chopped
2 garlic cloves, crushed
1tsp harissa paste
1/3 660g jar of @boldbeanco chickpeas, or 1 whole 400g can
½ red pepper, diced
1 tin of chopped tomatoes
1tbsp smoked paprika
Amount of eggs preferred
Bread for dipping
Greek yogurt to serve- optional
Salt and pepper to taste

Method

1.Heat olive oil in a large pan over a medium heat. Add the chopped onions and garlic and fry for a few minutes until fragrant.
2.Add the chopped red pepper, harissa paste and smoked paprika- continue to fry for a further 1-2 minutes
3.Stir in the chickpeas, thoroughly coating in all the oil and spices
4.Add the chopped tomatoes. Bring to a boil and a reduce to a simmer for about 5 minutes until the sauce thickens. Season with salt and pepper.
5.Make 2 wells in the sauce and gently crack the eggs into the gaps.
6.Place a lid over the pan and cook on a low heat for about 6-8 minutes until the eggs are done to your liking.

To serve: Add a dollop of cool Greek yogurt compliments the hot harissa.

Add bread for dunking in the runny yolk and mopping up the rich, tomato sauce

Credits: Hannah Wilding

Instagram: @hans.hungry