Moroccan Shakshuka Protein Bowl

• 3 large eggs
• 1/2 cups chickpeas, cooked
• 1/2 cups crushed tomatoes
• 1/4 cups goat cheese, crumbled
• 1 tsp harissa paste
• 1/2 red onion, sliced
• 2 tbsp olive oil
• 1 tsp cumin

Instructions

1. 1

   Heat olive oil in cast iron skillet over medium heat

2. 2

   Sauté onion until translucent, about 4 minutes

3. 3

   Add crushed tomatoes, harissa, and cumin, simmer 5 minutes

4. 4

   Add chickpeas and cook for 2 minutes

5. 5

   Create wells in sauce and crack eggs into each well

6. 6

   Cover and cook until egg whites are set but yolks remain runny

7. 7

   Top with crumbled goat cheese before serving