Creamy Chickpea Shakshuka with Cilantro Jalapeño Oil

Ingredients

• 3 tablespoons extra virgin olive oil
• 1 large yellow onion, finely chopped 
• 1 red pepper, finely chopped 
• 5 @evermill cardamom pods, crushed and shells removed 
• 1 heaping tsp @evermill coriander seed, crushed 
• 1 tsp @evermill paprika 
• 1 tsp @evermill ground cumin 
• ½ tsp @evermill ground turmeric
• 3 garlic cloves, finely chopped
• 10 tomatoes on the vine, roughly chopped 
• 1-14 oz canned chickpeas, drained and rinsed
• 7-8 eggs
• kosher salt and cracked black pepper to taste

Cilantro Jalapeño Oil 

• 1 jalapeño, finely chopped keeping in ribs and seeds for heat (remove if you don't want it spicy)
• ½ cup freshly chopped cilantro, stems and leaves, reserve some leaves for garnish 
• ½ cup extra virgin olive oil 
• ¾ tsp kosher salt 
• ½ tsp @evermill sumac 

Directions

1. In a large pan heat up the evoo and add in the chopped onion, bell pepper and season with salt and cracked black pepper. Sauté for a couple minutes and when the onion is translucent, add in the crushed cardamom and coriander, paprika, cumin and turmeric. Sauté for a couple more minutes and then add in the garlic. Sauté for 5 more mins and then add in the chopped tomatoes. Season with salt and cracked black pepper. Toss with the onion and pepper mixture and cover with a lid to cook down and turn into sauce. I sometimes add 1/2 cup of water to bring it along. When the mixture is boiling turn down the heat and keep covered for 20 minutes but keep an eye on it.
2. While it’s cooking make the cilantro jalapeno oil and keep to the side. Add the drained chickpeas into the tomato mixture and once the sauce is liquidy, remove the lid and let simmer to reduce and thicken. Check for seasoning and once the sauce is thickened, make wells in the sauce for the eggs (I made 7 eggs.) Crack the eggs in and season the tops with salt and pepper. Cover with the lid and cook on high heat until the white is just set but the yolks are a little runny (around 3-6 minutes depending on egg size.) When they are cooked, serve in the pan and drizzle over the cilantro oil and serve. SO FREAKING GOOD.