Mediterranean Chickpea Shakshuka Skillet

Serves 4 · 10 min prep · 25 min cook

Ingredients

• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 1, diced red bell pepper
• 3, minced garlic cloves
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz), drained and rinsed chickpeas
• 8 large eggs
• ½ cup crumbled feta cheese
• ¼ cup chopped fresh parsley
• 1 tsp kosher salt
• ½ tsp black pepper
• 4 pieces, for serving crusty bread or pita

Instructions

1. 1Heat a 12-inch skillet over medium heat and swirl in the olive oil until it shimmers and coats the bottom.
2. 2Add the onion and red bell pepper; cook, stirring every minute or so, until the vegetables soften and the edges turn lightly golden, about 6 minutes.
3. 3Stir in the garlic, cumin, and smoked paprika; cook just until fragrant, 30 to 45 seconds, so the spices bloom without burning.
4. 4Pour in the crushed tomatoes and chickpeas. Season with salt and black pepper, then bring the mixture to a gentle simmer.
5. 5Reduce heat to medium-low and let the sauce bubble softly for 8 to 10 minutes, stirring occasionally, until it thickens slightly and the flavors meld.
6. 6Use the back of a spoon to make eight small wells in the sauce. Crack one egg into each well.
7. 7Cover the skillet and cook until the egg whites are set but the yolks remain runny, 6 to 8 minutes; for firmer yolks, cook 2 minutes longer.
8. 8Remove from heat. Sprinkle the feta and parsley evenly over the top.
9. 9Toast or warm the bread while the eggs finish. Serve the shakshuka straight from the pan with bread for scooping.