Savory Mediterranean Chickpea Shakshuka with Herbed Feta

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 medium red bell pepper, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper
• 1 28-ounce can crushed tomatoes
• 1 15-ounce can chickpeas, drained and rinsed
• 4 large eggs
• to taste salt and black pepper

• 1 cup feta cheese, crumbled
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh mint, chopped

Method

1. 01
   Heat olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper, and sauté until the onion is translucent, about 5 minutes.
2. 02
   Add the minced garlic, ground cumin, paprika, and cayenne pepper to the skillet. Cook for an additional 1-2 minutes until the spices are fragrant.
3. 03
   Pour in the crushed tomatoes and bring the mixture to a simmer. Allow it to cook for about 10 minutes, stirring occasionally.
4. 04
   Stir in the drained chickpeas and season with salt and black pepper to taste. Simmer for another 5 minutes.
5. 05
   Create small wells in the sauce using a spoon and carefully crack an egg into each well. Cover the skillet and cook until the eggs are set to your liking, about 5-7 minutes.
6. 06
   In a small bowl, combine the crumbled feta, chopped parsley, and chopped mint. Mix gently to combine.
7. 07
   Once the eggs are cooked, remove the skillet from the heat and sprinkle the herbed feta over the shakshuka.
8. 08
   Serve the shakshuka hot with crusty bread or pita for dipping.