1 ½ C Zucchini, medium chopped
1 C Green Bell Pepper, chopped
1 C Red Bell Pepper, chopped
1 Can of drained and rinsed Chickpeas
1 28 oz. can of stewed/crushed Tomatoes
½ tbsp. Red Pepper Flakes
1 tbsp. Cumin
1 tbsp. Smoked Paprika
1 C White Onion, chopped
2-3 tbsp. of Olive Oil
3 cloves of Garlic, minced
½ tbsp. Black Pepper
½ tbsp. Salt
½ C Parsley, roughly chopped
½ C Cilantro, roughly chopped
Optional toppers: Avocado, feta, goat cheese or toasted pine nuts**
Preheat the oven to 350 degrees Fahrenheit.
Place an oven-safe pan on medium high heat and pour in two tablespoons of olive oil. Let the oil heat for 1-2 minutes then add the onions, cooking them until translucent. Add in the green and red pepper bell peppers and sauté for five additional minutes.
Add in zucchini and garlic, cooking in the pan for another 3-4 minutes. At this point the peppers should be somewhat soft.
Pour in the can of crushed tomatoes and one cup of water. Add all of the spices. Add the drained and rinsed chickpeas, stir to combine everything together, and turn the heat down to a simmer. Let simmer, uncovered for five minutes.
Place the pan in the oven to bake for 25 minutes.
Pull the pan out carefully when the sauce is thick and dark. Make three small wells in the sauce with a spoon for the eggs to sit in. Crack three eggs into the wells and place the pan back into the oven. When eggs are cooked to your liking, remove the pan and let cool. Top with cilantro and parsley mix. Serve with hummus and warm bread of choice to dip.
Recipe provided by: Camille Adams, RD
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