Shakshuka, a chunky tomato-based middle eastern stew into which you crack and simmer eggs, has been gaining popularity, but adding curry spices and a can of chickpeas transforms it into an entirely new dish. It’s perfect when tomatoes are in season, or you need a real meal on the table fast. Serve with soft pita wedges or crusty bread, for swiping up the last of the sauce.
Preheat the oven to 375˚F.
Set a large, heavy, ovenproof skillet over medium-high heat and add a generous drizzle of oil or spoonful of ghee.
Sauté the onion for 3-4 minutes, until soft; add the bell pepper, jalapeño, cilantro and garlic and cook for a few more minutes.
Add the chili powder, cumin and garam masala and cook for another minute, until the spices are fragrant.
Add the tomatoes to the pan and cook until they soften.
Add the canned crushed or diced tomatoes and chickpeas, season with salt and bring to a simmer.
Cook, stirring often, until the vegetables soften and the stew thickens. (If it seems too thick, add a splash of water.)
Make little indentations in the stew with a spoon and crack in as many eggs as you want to cook.
Slide the pan into the oven and bake for about 10 minutes, or until the eggs are just set.
Serve warm, scattered with fresh cilantro, with pita or crusty bread.