Cozy Chickpea and Egg Skillet

🥘 Ingredients

• chickpeas
  1 unit
• chili flakes (to taste, divided)
  1 tsp
• crushed tomatoes
  1 unit
• demi-baguette
  2 unit
• eggs
  4 unit
• feta cheese
  1 unit
• garlic (minced)
  4 clove
• olive oil (divided)
  4 tsp
• parsley (chopped, divided)
  ½ ounce
• pepper
• salt
• shakshuka spice blend
  2 tbsp
• water
  1 c
• yellow onion (finely chopped)
  2 unit

🍳 Cookware

• medium pan
• baking sheet

1. 

   1

   Wash and dry all produce. Preheat oven to 425 degrees. Halve, peel, and finely chop yellow onion . Mince or grate garlic . Finely chop parsley . Drain and rinse chickpeas .

   yellow onion: 2 unit (finely chopped), garlic: 4 clove (minced), parsley: ½ ounce (chopped, divided), chickpeas: 1 unit
2. 

   2

   Heat a drizzle of olive oil in a medium pan over medium heat (use an ovenproof pan if you have one). Add onion and garlic. Cook, tossing, until soft, ⏱️ 5 minutes . Stir in shakshuka spice blend and cook until fragrant, ⏱️ 30 seconds . Add chickpeas and crushed tomatoes . Stir to combine. Season with salt and pepper .

   olive oil: 4 tsp (divided), shakshuka spice blend: 2 tbsp, crushed tomatoes: 1 unit, salt, pepper
3. 

   3

   Stir water into pan. Bring to a simmer and let bubble until thickened, ⏱️ 6 minutes . Stir in half the parsley and a pinch of chili flakes . Season with salt and pepper.

   water: 1 c, chili flakes: 1 tsp (to taste, divided)
4. 

   4

   Make two small wells in tomato mixture. Carefully crack an eggs into each. Sprinkle salt, pepper, and feta cheese over everything. Transfer to oven and bake until eggs reach desired doneness, ⏱️ 7 minutes . TIP: If your pan isn't ovenproof, continue cooking on stove, covered, until eggs reach desired doneness, 5-7 minutes.

   eggs: 4 unit, feta cheese: 1 unit
5. 

   5

   Meanwhile, cut demi-baguette into slices and place on a baking sheet . Sprinkle with a drizzle of olive oil, then season with salt and pepper. Toast in oven until golden, ⏱️ 5 minutes .

   demi-baguette: 2 unit
6. 

   6

   Sprinkle remaining parsley over pan, along with any remaining chili flakes (to taste). Divide between bowls and serve with toasts for dipping.