Chick Pea Shakshuka

recipe_image: 

recipe rating: 

5

Serves

16 servings

Ingredients

• 6 cups Furmano's All Purpose Crushed Tomatoes
• 1 cup Chopped Cilantro
• 3/4 cup Diced Onions
• 1 tablespoon Minced Garlic
• 3 tablespoons Chopped Jalapeno
• 2 teaspoons Salt
• 2 tablespoons Smoked Paprika
• 1 tablespoon Ground Cumin
• 1 tablespoon Ground Corriander
• 1/4 cup Chipotle in Adobo
• 1/4 cup Lime Juice
• 1 fluid ounce Olive Oil
• 2 teaspoons Minced Garlic
• 1/4 cup Small Diced Jalapenos
• 4 cups Furmano's Chick Peas (Garbanzo Beans), drained
• 2 cups Furmano's Diced Tomatoes, Drained
• 1 1/3 dozen Eggs
• 2 tablespoons Chopped Cilantro

Preparation

1. In a food processor, combine Furmano's All Purpose Crushed Tomatoes, Cilantro, Onion, Garlic, Jalapeno, Salt, Paprika, Cumin, Corriander, Chipotle and Lime. Blend to combine. Set aside
2. Preheat oven to 350°F
3. In a large saute pan over medium high heat, add Olive Oil
4. Add Garlic and Jalapeno. Saute for 2 minutes
5. Next, add Chick Peas, Diced Tomatoes, and the blender ingredients to the saute pan. Heat to 165°
6. Make wells in the heated sauce for each egg. Crack eggs in a seperater bowl and add to wells in sauce. Place pan in oven and roast for 8 minutes or until egg whites are cooked and the yolks are still runny. Serve over cooked grains or rice