Shakshuka with Feta and Chickpeas

Ingredients

• 2 tablespoons Olive Oil
• 1 medium Onion
• 1 medium Red Bell Pepper
• 3 cloves Garlic
• 28 ounces Canned Diced Tomatoes
• 2 tablespoons Tomato Paste
• 1 teaspoon Smoked Paprika
• 1/2 teaspoon Cumin
• 1/4 teaspoon Chili Powder
• 4 large Eggs
• 1 cup Cooked Chickpeas
• 4 ounces Feta Cheese
• 2 tablespoons Fresh Parsley

Instructions

1. 1Heat olive oil in a large skillet over medium heat. Add onion and bell pepper and cook until softened, about 5 minutes.
2. 2Add garlic, smoked paprika, cumin, and chili powder and cook for 1 minute more, until fragrant.
3. 3Stir in diced tomatoes and tomato paste. Bring to a simmer and cook for 10 minutes, stirring occasionally.
4. 4Make four wells in the sauce and crack an egg into each well.
5. 5Sprinkle chickpeas over the sauce. Cover the skillet and cook until the eggs are set to your liking, about 5-7 minutes for runny yolks.
6. 6Crumble feta cheese over the top and garnish with fresh parsley. Serve immediately.

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