Simple and Healthy Garbanzo Shakshouka

Having chickpeas in the pantry always saves me from dire hunger. If I have a can of chickpeas I can make literally anything. It makes me feel empowered and gives me security that even in my hungriest of moments, I can make something and not order takeout. My favorite thing for shakshouka is that it really can be eaten for breakfast, lunch or dinner. It's one of those super versatile meals that can be made anytime. This starts with simmering a can of drained chickpeas with some spices and onion. When chickpeas come out of the can, I always find that they need to cook for a bit longer so they're a bit softer. Then the tomatoes are added and simmered. This makes it so the flavors really merry together and get all delicious. I make three cavities in the top and crack in the eggs. After it takes a trip to the oven, a little sprinkled feta makes this even more delicious. Try it and let me know what you think.

---

Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She's a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.