Shakshuka by Chef Rodney Bowers

Step 1

In a dry pot on high heat, begin cooking the sliced onions and peppers with salt and pepper. Cook for between 5 and 10 minutes until they start to soften, stirring occasionally.

Step 2

Reduce the heat a touch, add the cumin, thyme, chilli flakes, and garlic. Continue to cook for another 5 minutes until everything begins to deepen in colour. Keep stirring to prevent burning.

Step 3

Add the tomatoes, stock, chickpeas, and bay leaf.

Step 4

Bring to a boil then immediately bring to a simmer for 20 minutes, skimming away any impurities that may rise.

Step 5

Serve with crusty bread and poached or fried eggs.

Step 6

Serving Size: 1 egg per person, 1 cup of tomato and chickpea mix, ½ slice of toast per person.