Skillet Chickpea Shakshuka with Feta & Herbs

Serves 4 · 12 min prep · 25 min cook

Ingredients

• 3 tbsp olive oil
• 1 medium diced yellow onion
• 1 diced red bell pepper
• 3 minced garlic cloves
• 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) drained canned chickpeas
• 6 large eggs
• 4 oz crumbled feta cheese
• 1/4 cup chopped fresh parsley or cilantro
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 4 slices crusty bread for serving

Instructions

1. 1Heat olive oil in a 12-inch cast-iron or heavy skillet over medium heat. Add diced onion and bell pepper and cook 6–7 minutes, stirring occasionally, until softened and lightly golden at the edges.
2. 2Stir in the minced garlic, cumin, smoked paprika, chili flakes, salt, and pepper; cook 45–60 seconds until the spices smell toasty and fragrant.
3. 3Pour in the crushed tomatoes and drained chickpeas. Bring the mixture to a lively simmer, then reduce heat to medium-low and cook uncovered 8–10 minutes, stirring now and then, until the sauce thickens and darkens slightly.
4. 4Taste the sauce and adjust salt or chili flakes. Use the back of a spoon to make six shallow wells in the sauce.
5. 5Crack one egg into each well. Drizzle the remaining olive oil over the tops and season the eggs lightly with salt and pepper.
6. 6Cover the skillet and cook 5–7 minutes until the egg whites are fully set but the yolks are still soft and jammy (or longer if you prefer firmer yolks).
7. 7Remove from heat, scatter crumbled feta and chopped herbs generously over the entire skillet. Let rest 1 minute so the cheese softens.
8. 8Serve straight from the pan with warm crusty bread for scooping up the spiced tomato sauce, chickpeas, and runny yolks.