Confit Tomato and Chickpea Shakshuka

Ingredients:

• 600g grape tomatoes
• 300g Spanish onions, peeled and thinly sliced
• 5 small garlic cloves, peeled
• 1/2 tsp fine sea salt
• 1/2 coarsely black pepper
• 1/2 tsp oregano
• 1/2 dried chilli flakes
• 270g canned chickpeas, drained
• Free range eggs
• Extra virgin olive oil, sea salt, black pepper, chilli flakes and finely chopped flat leaf parsley for garnish + pita breads to serve

METHOD  

1. Preheat oven to 170c fan-forced
2. Place the onions, garlic and grape tomatoes in an oven safe pan. Season with salt, pepper, oregano and chilli flakes. Drizzle with the extra virgin olive oil.
3. Bake on 180c for 1hr uncovered.
4. Remove tomatoes from oven and allow to cool slightly. Blend the roasted tomato mixture using a stick blender or regular blender (be mindful the tomatoes may splutter when blending and not to burn yourself).
5. Pour the sauce back into your pan and stir through the chickpeas until they’re completely coated in the sauce.
6. Using the back of a wooden spoon, make little divets in the sauce and then carefully crack your eggs into each divet.
7. Cover the shakshuka with a lid and place over a medium-medium/low heat. Cook for approximately 8 - 12 minutes or until your eggs reach your favourite consistency.
8. Garnish with salt, pepper, chilli flakes, extra virgin olive oil and flat leaf parsley. Serve straight from the pan with your favourite bread. Enjoy,