This easy Israeli style dish is perfect for breakfast or a simple one pot dinner.
|4||Schneiders® Original Grill’ems Sausage, sliced into ½ inch pieces.|
|1 tbsp||(15 mL) olive oil|
|1/2||large onion, diced|
|1||green pepper, chopped|
|1 tbsp||(15 mL) garlic, minced|
|1||796 mL can tomatoes, diced|
|2 tbsp||(30 mL) tomato paste|
|1 tsp||(5 mL) cumin|
|1 tbsp||(15 mL) chili powder|
|1 tsp||(5 mL) paprika|
|1 tbsp||(15 mL) dry chili flakes ( optional )|
|1 cup||(250 mL) chickpeas|
|1/2 cup||(125 mL) chicken stock|
|1/2 cup||(125 mL) feta cheese, crumbled|
|2 tbsp||(30 mL) cilantro or parsley, chopped|
HEAT olive oil in a large deep cast iron skillet or saute pan.
ADD onions and cook for 3 to 4 minutes until softened and fragrant.
ADD garlic and cook 1 minute longer.
ADD green pepper and sausage and cook for 4 to 5 minutes longer stirring often.
ADD tomato paste and spices.
STIR constantly for about 3 minutes.
ADD tomatoes with liquid.
STIR to combine.
SEASON with salt and pepper.
IF mixture is to thick, thin out by adding a little of the chicken stock.
BRING to a simmer.
CREATED four wells using the back of a wooden spoon.
CAREFULLY crack eggs one a time over each well.
COVER pan and allow mixture to simmer for about 10 minutes or until eggs are cooked to desired doneness.
KEEP an eye on the sauce to ensure it is not reducing too quickly.
GARNISH with feta cheese and parsley.
Serve with fresh bread to sop up all the delicious sauce!
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