One-Pan Shakshuka with Chickpeas, Feta & Herbs

Serves 4 · 15 min prep · 30 min cook

Ingredients

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

Instructions

1. 1Heat the olive oil in a large 12-inch skillet over medium heat until it shimmers, about 1 minute. Add the diced onion and red bell pepper and cook, stirring occasionally, until the onion is translucent and the pepper softens, 6 to 8 minutes.
2. 2Stir in the minced garlic, cumin, smoked paprika, and chili flakes; cook until fragrant, about 45 seconds, being careful not to burn the garlic.
3. 3Pour in the crushed tomatoes and add the drained chickpeas, salt, and black pepper. Stir well, bring the mixture to a gentle simmer, then reduce heat to medium-low and let it bubble uncovered for 8 to 10 minutes until slightly thickened. Taste and adjust seasoning.
4. 4Use the back of a spoon to make 8 shallow wells in the sauce. Crack one egg into each well, spacing them evenly so the whites have room to set.
5. 5Cover the skillet with a lid and cook over medium-low heat until the egg whites are just set but the yolks are still runny, 6 to 8 minutes. For firmer yolks, cook 1 to 2 minutes longer.
6. 6Remove the skillet from heat. Sprinkle the crumbled feta evenly over the top and scatter the chopped cilantro or parsley.
7. 7Let the shakshuka rest uncovered for 2 minutes so the cheese softens slightly and the flavors settle.
8. 8Serve straight from the skillet with warm pita or crusty bread for scooping up the sauce, eggs, and chickpeas.