Vegan Shakshuka

In a pan with a bit of olive oil, cook the sliced onions until soft. Then add minced garlic, chopped bell pepper, and fresh parsley.

Add 1/4 cup water and let everything cook until the bell pepper is soft.

Add the canned tomatoes and spices (salt, cumin, chili powder, and paprika powder). Let it cook further. Give it a taste and add more spices to your taste.

For the eggs, whisk together in a small bowl: chickpea flour, kala namak, and water.

Use a spoon to add the chickpea batter onto the Shakshuka in dollops, put the lid on the pan, and let it cook until the batter of the 'eggs' sets.

Once the chickpea eggs have thickened, add a bit more fresh parsley on top, and dig in! I like to serve Shakshuka with toasted bread slices.