Feta and Chickpea Shakshuka

Grocery List

• 2 tablespoons olive oil
• 1 medium yellow onion, small dice
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 jar pusatta (strained tomatoes)
• 5 roma tomatoes, diced
• 1 (14 ounce) can chickpeas, drained and rinsed
• 1 teaspoon smoked paprika
• 2 teaspoon sumac
• 1/2 teaspoon cumin
• 1/2 teaspoon red pepper flakes
• Kosher salt and pepper, to taste
• 4 large eggs
• OPTIONAL: 1/3 cup crumbled feta cheese, more for topping
• OPTIONAL: 2 teaspoons minced cilantro

How to make it

1. Preheat oven to 400 degrees.
2. In a large oven safe 12-inch skillet add olive oil and set over medium high heat. Once the oil is hot add in the onion, tomato and bell pepper. Sauté until they start to soften, about 5 minutes. Add in the garlic and cook for another 30 seconds or just until fragrant.
3. Add in pusatta, chickpeas, smoked paprika, sumac, cumin, red pepper flakes, kosher salt and black pepper. Stir to combine. Let simmer for about 15 minutes till the mixture is a bit thicker.
4. Make 5 little indentations into the tomato sauce mixture and crack one egg into each indent.
5. Add to the oven and bake till set, about 5-10 minutes.