Smoky Chickpeas on Grilled Toast with Poached eggs
Ingredients required:
- Bread
- Olive oil
- Black pepper
- Poached eggs
- Zahtar
- Chickpeas
- Onion
- Garlic
- Tomato paste
- Cayenne Pepper
- Smoked paprika
- Red bell peppers
- Tomato
- Sugar
How to prepare:
To prepare stewed chickpeas, take a large saucepan, and heat 1 tablespoon of olive oil, 1 coarsely chopped onion, and 2 chopped red bell peppers. Cook for 8 minutes unless they soften. Add 2 crushed cloves of garlic and cook for another minute. Now add 1 and ½ teaspoon of tomato paste, ¼ teaspoon of cayenne powder, ¼ teaspoon of smoked paprika, salt and pepper according to taste. Combine well. Add the whole mixture to a food processor and blend to form a paste. Cook the paste in a saucepan over medium heat for 5 minutes. Stir in between. Add 1 large coarsely chopped tomato, ½ teaspoon of sugar, 1 can of chickpeas, and a cup of water. Cover the pan and let the mixture simmer for 20-25 minutes. Stir occasionally and add water to let it remain like a sauce. Remove the lid and continue cooking for another 15 minutes. Brush 4 slices of bread with olive oil and bake on both sides. Spoon the stewed chickpeas on the top. Arrange the poached egg over the bread, drizzle with zaatar and olive oil. The dish is ready.