Step 1

Heat the avocado oil in a wide pot over medium heat. Add the onion and cook, stirring occasionally, for 6-7 minutes until it softens.

Step 2

Add the mushrooms, in two batches, and cook for 10 minutes until they begin to soften and brown. Season with salt and pepper.

Step 3

Add the curry powder, cumin, cayenne powder, and crushed red pepper to the mushrooms and stir to coat the vegetables in the spices. Cook for 45 seconds until fragrant.

Step 4

Add the chickpeas, tomatoes, and all but a pinch or two of the parsley and stir to combine. Taste and season lightly with salt and pepper once more.

Step 5

Add 1 cup of water or stock and bring to a boil. Reduce heat and simmer over very low heat, uncovered, for 30 minutes. If the liquid evaporates too quickly, add more water in 1/4 cup increments as needed. Once the makhlama is very thick, turn off the heat.

Step 6

During the last 10 minutes of the makhlama simmer, prepare the eggs how you like. Try this recipe with poached or sunny side up. You may also make four wells in the makhlama and crack the eggs into them and cover and cook for 5 minutes.

Step 7

If poaching, bring a small pot of water to a boil. Add distilled vinegar along with salt. Reduce heat to a simmer that is just barely bubbling. Strain off excess whites through a sieve and use the back of a wooden spoon to create a whirlpool. Drop the egg into the whirlpool and continue on with three more eggs. Cook for 3-5 minutes until the whites are set but the yolks are still soft. Carefully remove with a slotted spoon and set aside.

Step 8

Divide the makhlama between bowls and place an egg on top. Garnish with more parsley and a pinch of sumac and Aleppo red pepper flakes. Enjoy!