Prep: 10 minutes
Slow Cook: 5 hours 10 minutes • Serves: 6
1 can (15 ounces) chickpeas, drained and rinsed
2 garlic cloves, minced
2 medium green and/or red bell peppers, chopped
1 small yellow onion, chopped
1 tablespoon Moroccan seasoning
1 tablespoon spicy harissa paste
1-1/4teaspoons smoked paprika
6 large eggs
6 slices ciabatta bread, toasted
6 tablespoons crumbled feta cheese
Chopped fresh parsley for garnish (optional)
1. In 5- to 6-quart slow cooker, stir tomatoes, chickpeas, garlic, peppers, onion, Moroccan seasoning, harissa, paprika and salt. Cover and cook on low 5 hours.
2.With back of large spoon, make 6 wells in tomato mixture; crack eggs, 1 at a time, into small bowl and gently slide into wells. Cover and cook on high 10 minutes or until egg whites are cooked through and yolks are slightly soft.
3.Serve over or alongside toast sprinkled with cheese and parsley, if desired.
Approximate nutritional values per serving:
307 Calories, 10g Fat (3g Saturated), 195mg Cholesterol,
856mg Sodium, 41g Carbohydrates, 7g Fiber, 17g Protein
> Make it spicy by adding jalapeños. And if you don’t like chickpeas, try swapping with black beans.