Chickpea Shakshuka with Feta

Ingredients

• 3 tablespoons olive oil
• 1 medium yellow onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 4 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper (optional)
• 1 (28 oz) can whole peeled tomatoes, crushed by hand
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 teaspoon salt, plus more to taste
• 6 large eggs
• 1/2 cup crumbled feta cheese
• 2 tablespoons chopped fresh parsley
• 1 crusty bread loaf, sliced, for serving

Instructions

1. Heat the olive oil in a 12-inch oven-safe skillet over medium heat. Add the sliced onion and bell pepper and cook for 8 minutes, stirring occasionally, until softened and the onion is translucent.
2. Add the garlic, smoked paprika, cumin, and cayenne if using. Cook for 1 minute, stirring constantly, until fragrant.
3. Pour in the crushed tomatoes with their juices and add the chickpeas and salt. Bring to a simmer over medium heat, then reduce to medium-low and cook uncovered for 12 to 15 minutes, stirring occasionally, until the sauce has thickened enough to hold a trail when you drag a spoon through it.
4. Preheat the oven broiler on high with a rack positioned 6 inches from the heating element.
5. Taste the sauce and adjust salt; it should taste bold since the eggs and bread will mellow it. Use the back of a spoon to make 6 evenly spaced wells in the sauce.
6. Crack one egg into each well, being careful not to break the yolks. Season the eggs lightly with a pinch of salt.
7. Cover the skillet with a lid or foil and cook over low heat on the stovetop for 5 minutes, until the egg whites are just starting to set at the edges.
8. Remove the lid and transfer the skillet to the oven under the broiler for 2 to 4 minutes, watching closely, until the egg whites are fully set but the yolks are still jammy and glossy.
9. Remove from the oven (the handle will be very hot - use a thick oven mitt) and immediately scatter the crumbled feta and parsley over the top.
10. Serve directly from the skillet with slices of crusty bread for scooping up the sauce and yolks.

Nutrition

Nutrition information is an estimate per serving and is not a substitute for professional dietary advice.