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Shakshuka With Chickpeas and Feta

Shakshuka With Chickpeas and Feta

4 servings

2 tbsp. extra virgin olive oil

1 large onion, thinly sliced

1 red bell pepper, seeded and thinly sliced

2 tbsp. tomato paste

3 garlic cloves, finely chopped

2 tsp. smoked paprika

1 tsp. cumin

½ tsp. fine sea salt

¼ tsp. cayenne pepper

2 cans (28 ounces) diced tomatoes, with their liquid

1 can (15 ounces) chickpeas, rinsed and drained

4 eggs

½ cup crumbled Mt VikosⓇ Traditional Feta

Chopped parsley

Sliced crusty bread

  1. In a large, heavy skillet heat oil over medium. Add onion and pepper and saute until softened, 6-8 minutes. Stir in tomato paste, garlic, paprika, cumin, salt, and cayenne and saute 1 minute more or until fragrant. Stir in tomatoes and chickpeas, bring to a brisk simmer, and cook until slightly thickened, about 5 minutes.
  2. Make 4 depressions in the sauce and drop 1 egg into each. Partially cover the pan and simmer until eggs are cooked to desired degree of doneness, 5-8 minutes.
  3. Sprinkle with feta and parsley and serve with bread.
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