MOROCCAN BAKED EGGS with Chickpeas

  Preheat oven to 375 degrees F.

Heat a large skillet over medium-high heat.

When the skillet is hot add in a couple teaspoons of olive oil and swirl around the bottom of the pan.

Add in the onion, red bell pepper and jalapeño and sauté until they soften, about 2 minutes.

Add in the garlic, spices, kosher salt and fresh ground black pepper and sauté for another minute.

Stir in the harissa, crushed tomatoes, lemon zest and chickpeas until everything is combined.

Turn the heat down to low and simmer for 6-8 minutes or until the sauce has thickened slightly and everything is heated through. Stir in the cilantro.

Crack the eggs into the skillet over the sauce and season with kosher salt and black pepper.

Place the entire skillet in the oven and bake until the eggs are just set, 7-10 minutes.

Sprinkle with cilantro and serve with warm naan or crusty bread.