Shakshuka with Chickpeas and Fresh Goat Cheese

Finely chop the onion and garlic. Heat the peanut oil in a deep pan over medium heat and sauté the onion and garlic until translucent.

Add the raz-el-hanout to the pan and let it cook briefly.

Deglaze with the tomato flesh and stir in the chickpeas. Season the mixture with pepper and salt to taste and let it simmer for about 5 minutes on low heat.

Crack the eggs into 4 bowls. Then make four wells in the sauce and pour an egg into each well. Let the eggs poach until they are cooked to your liking. Optionally, cover the pan with a lid for a moment.

Distribute spoonfuls of goat cheese over the sauce and garnish with the roughly chopped coriander.

Serve the shakshuka immediately, possibly with some toast.