Fall hard for this fancy reinterpretation of your standard beans-on-toast; even the biggest skeptic of this humble dish is going to want to tuck into its warmth and smokiness with wild abandon.
Tip: You can save time by preparing the stewed chickpeas beforehand.
Courtesy of Bonnie Mo. Recipe inspiration from Yotam Ottolenghi’s “Plenty More” cookbook.
Toast and Eggs
Place a piece of warm toast on each plate and spoon the chickpeas on top.
Arrange a poached egg on top, followed by a sprinkle of zahtar and a drizzle of olive oil.
In a large saucepan, heat oil, and add onion and red peppers and cook until soft, about 8 minutes. Add garlic and cook for 1 minute. Add tomato paste, cayenne, paprika, salt and black pepper to taste and stir to combine. Add mixture to a food processor and mix to make a paste.
Over medium heat, return paste to the saucepan and cook for 5 minutes, stirring occasionally, before adding the tomato, sugar, chickpeas and (a scant) 1 cup water.
Bring to a low simmer, cover the pan and cook over low heat for 20-25 minutes, stirring occasionally and adding more water when needed to maintain a sauce-like consistency. Remove the lid and cook for 15 more minutes.