Turkish Menemen-Style Shakshuka Breakfast with Smoked Salmon, Roasted Chickpeas & Herb-Infused Olive Oil

Ingredients

• 6 tbsp extra virgin olive oil, divided for cooking and herb oil
• 2 large red bell pepper, diced
• 1 large yellow onion, thinly sliced
• 3 cups fresh tomatoes, diced or 1 can crushed san marzano tomatoes
• 4 cloves garlic cloves, minced
• 1 tsp cumin, ground
• 1 tsp smoked paprika
• 3 tbsp fresh parsley, chopped, divided
• 2 tbsp fresh mint, chopped, divided
• 1 tsp sea salt
• 1/2 tsp black pepper
• 8 whole large eggs
• 1 1/2 cups canned chickpeas, drained, rinsed, patted dry
• 6 oz smoked salmon, sliced thin
• 4 pieces whole grain pita bread
• 1 whole lemon, for juice and zest

Instructions

1. 1

   Preheat oven to 425°F. Toss chickpeas with 1 tbsp olive oil, 1/2 tsp cumin, pinch of salt and paprika. Spread on baking sheet and roast 15-18 minutes until golden and crispy, stirring halfway through.

2. 2

   While chickpeas roast, heat 3 tbsp olive oil in a large shallow skillet over medium heat. Add sliced onions and sauté 4-5 minutes until softened and translucent.