North African Pepper and Tomato Stew

• 15- to 19-oz. can chickpeas, rinsed and drained, or 1 1/2 to 1 3/4 cups cooked chickpeas
• 4 large eggs
• Pinch of hot paprika
• 3 ripe medium tomatoes, halved, seeded and coarsely chopped (4 cups)
• 2 tsp. olive oil
• 1 cup slivered onion ( 1/2 large)
• 1 large green or red bell pepper, cut into 2-inch-long slivers
• 4 medium cloves garlic, minced
• 2 fresh Anaheim chilies, seeded and cut into 2-inch-long slivers ( 3/4 cup)
• 1/2 tsp. ground cumin

1. In large nonstick skillet, heat oil over medium-high heat.
2. Add onion and cook, stirring often, until light golden, 2 to 3 minutes.
3. Add bell pepper, garlic, chilies and cumin and cook, stirring often, until softened, 3 to 5 minutes.
4. Add tomatoes and chickpeas and bring to a simmer.
5. Cook, stirring occasionally, until tomatoes have broken down into a sauce, reducing heat as needed to maintain a lively simmer, about 10 minutes.
6. Season stew with salt and freshly ground pepper to taste.
7. One at a time, crack each egg and drop into a separate quadrant of stew, taking care not to break yolks.
8. Cover skillet and cook over medium-low heat until eggs are set, 5 to 7 minutes.
9. Sprinkle each egg with a little paprika.
10. With slotted spoon, transfer 1 egg with some stew to each plate.
11. Spoon additional stew around eggs and serve immediately.

chickpeas, eggs, paprika, tomatoes, olive oil, onion, green, garlic, anaheim chilies, ground cumin

Taken from www.vegetariantimes.com/recipe/north-african-pepper-and-tomato-stew/ (may not work)