¼ cup extra-virgin olive oil, plus extra for drizzling4 1"-thick slices whole grain sourdough bread, toastedChop tomatoes into small pieces and transfer to a small bowl along with all the juices. Mix in ½ tsp. salt.
Heat ¼ cup oil in a large skillet with a lid over medium-high. Add coriander seeds and cook, stirring, until fragrant and starting to pop, about 1 minute. Add harissa and cook, stirring, until fragrant and darkened in color, about 30 seconds. Add chickpeas and tomatoes and bring to a simmer. Cook, mashing up about half of the chickpeas with a wooden spoon, until sauce is reduced and you’re able to make a divot in the mixture, 8–10 minutes.
Reduce heat to low and gently break eggs into pockets. Cover skillet and cook, rotating pan a few times for even heating, until eggs are set, 7–9 minutes.Remove eggs from heat and shower with chives and almonds. Serve with garlic toast.
PattyArquette nomnomnom
PattyArquette You should be on food network 😂😂 PattyArquette
Sounds good.
need someone to explain how your social media team already knew I was contemplating making shakshuka tonight
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