2 Anaheim chiles, diced
1 onion, diced
2 clove garlic, minced
24 oz canned crushed tomatoes
15 oz (canned) diced fire roasted tomatoes
14 oz canned chickpeas, drained
1 teaspoon Moroccan spice blend
freshly ground black pepper
Saute the chiles, onion and garlic in a 12-inch cast iron skillet. When the onions are translucent, add the tomatoes, chickpeas and spices. Stir. Cook until the mixture has thickened. Create 6 small, shallow wells in the tomato mixture. Crack an egg into each one.
Cover and simmer until the eggs are set, about 5 minutes. Serve with pita or crusty bread.
My thoughts:As you might have noticed, I've been sort of into eggs and egg dishes lately. So when I heard that
Bravo's “Around the World in 80 Plates”was taking place in Marrakesh, Morocco this week (May 30th, 10/9c) I thought it would be a good excuse to make shakshuka. While it is (some would say, arguably) originating out of Israel, it is also a very popular dish in Marrakesh. There are tons of variations but I went pretty traditional but using American Anaheim chiles which added a lovely, lingering spiciness and pinch of this Marrakesh n.6 spice by La Boîte á Epice rather than creating my own spice blend. While doing my research into the food of Marrakesh, I noticed that shakshuka with chickpeas showed up on on many menus so I added them in. I am glad I did, it made the dish much more of a full meal. Try it for breakfast or brunch.
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