Shakshuka Breakfast Bowls with Socca from Whole Bowls: Complete Gluten-Free and Vegetarian Meals to

Ingredients

• 4 large eggs
• ⅛ teaspoon cayenne
• 1 (28-ounce) can whole tomatoes
• 2 cloves garlic, minced
• 1 red bell pepper, cored and thinly sliced into strips
• 1 onion, thinly sliced into half-moons
• 3 tablespoons extra-virgin olive oil
• ½ teaspoon whole caraway seeds
• ½ teaspoon mild smoked or sweet paprika
• 1½ teaspoons ground cumin
• 1 teaspoon sea salt
• 2 cups chickpea (garbanzo) flour
• 1 tablespoon coconut oil or refined avocado oil
• 1 tablespoon extra-virgin olive oil
• 2 cups water