Joy to the Food

0 Saute the flavor makers. Heat the [wprm-ingredient text="1 tbsp avocado oil" uid="1"] in a large skillet over medium heat. Add the [wprm-ingredient text="½ yellow onion " uid="6"]and saute for 2-3 minutes. Then add the [wprm-ingredient text="4 garlic cloves" uid="4"], [wprm-ingredient text="¼ tsp pepper" uid="3"], [wprm-ingredient text="½ tsp salt" uid="2"], [wprm-ingredient text="¼ tsp of red pepper flakes, " uid="5"]and [wprm-ingredient text="1 bell pepper" uid="7"] and saute another 1 minute.See notes for making this in the slow cooker!
1 Make it a sauce: Add the [wprm-ingredient text="1 can crushed tomatoes" uid="8"], [wprm-ingredient text="1 cup marinara sauce" uid="9"], and [wprm-ingredient text="1 15 oz can chickpeas" uid="12"] (drained) to the skillet. Stir everything together and bring the mixture to a gentle boil.
2 Add eggs: Crack open the [wprm-ingredient text="6 eggs" uid="13"] individually into a 1/4 cup measuring cup. Use the bottom of it to make a well in the tomato sauce and then pour the egg into it. I try to space them out evenly around the outside. Cover the pan and cook for 3-5 minutes, or until the egg whites are set and the yolks are cooked to your preference. For dipping bread, I recommend cooking the eggs until the yolks are over easy or over medium, but you can cook them longer if you prefer!
3 Top it and serve: When the eggs are done, remove the skillet from the heat. Top the dish with freshly grated parmesan and chopped basil. Serve the eggs and sauce family-style with toasted bread for dipping, and enjoy!