SHAKSHUKA WITH CHICKPEAS ENJOY DAN:

              SHAKSHUKA WITH CHICKPEAS by CHEF DAN:

Serves 4

INGREDIENTS:

2 tablespoons olive oil

1 onion, chopped

3 garlic cloves, thinly sliced

1 (15.5 Oz) can chickpeas, drained and rinsed

2 teaspoons EACH cumin and sumac

Sea salt and freshly ground black pepper to taste

2 (10.5 Oz) cans RO*TEL tomatoes with green chilies

1/3-cup vegetable stock

8 eggs

2 pieces pita bread

1/2-cup plain nonfat Greek yogurt

1/4-cup hummus

2 tablespoons chopped mint

DIRECTIONS: (PREHEAT THE OVEN TO 375 F)

1.   Heat the olive oil in a skillet over medium-heat when sizzling.

2.   Add onion and garlic;  sauté, stirring for 5 minutes.

3.   Add chickpeas, cumin, sumac and a pinch of salt and pepper.

4.   Stir well to coat.

5.   Add tomatoes and vegetables stock, bring to a simmer.

6.   Stirring occasionally, until the sauce thickens, about 20 minutes.

7.   Make 8 wells in the sauce and crack an egg into each, don’t break the yolks.

8.   Run a spatula through egg whites to distribute them.

9.   Transfer the skillet to the oven and bake until egg whites are just set about 10-12 minutes.

10.                Wrap the pita bread in foil and warm in the oven, about 5 minutes.

11.                Cut into wedges.

12.                Combine yogurt, hummus and a pinch of salt and pepper.

13.                Serve with pita bread and hummus sauce.

ENJOY DAN:                                                                        BON-APPETITE!!