Chickpea and Feta Shakshuka

Instructions

1. 1

   Peel and finely dice the onion. Remove the seeds and stems from the red bell peppers, then cut them into small pieces. Peel and mince the garlic.

2. 2

   Heat the olive oil in a large, deep skillet over medium heat.

3. 3

   Add the diced onion and red bell peppers. Cook for 7–9 minutes, stirring occasionally, until softened.

4. 4

   Add the minced garlic, ground cumin, smoked paprika, and chili flakes. Cook for 1 minute, stirring constantly, until fragrant.

5. 5

   Pour in the crushed tomatoes and add the salt. Stir well and bring the sauce to a gentle simmer.

6. 6

   Cook the tomato sauce uncovered for 10–12 minutes, stirring occasionally, until it thickens slightly.

7. 7

   Stir in the drained chickpeas and simmer for another 4–5 minutes, until heated through.

8. 8

   Use the back of a spoon to make 8 wells in the sauce. Crack one egg into each well.

9. 9

   Cover the skillet and cook over low to medium-low heat for 6–10 minutes, or until the egg whites are set and the yolks are cooked to your preference.

10. 10

    Crumble the feta cheese evenly over the shakshuka.

11. 11

    Remove the skillet from the heat and serve the shakshuka hot.