Chickpea Shakshuka with Feta

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 1 red pepper, diced
• 3 garlic cloves, minced
• 1 tsp cumin, 1 tsp smoked paprika
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) chickpeas, drained
• 6 eggs
• 3 oz feta, crumbled
• Chopped parsley to finish

Method

1. 1Soften the onion and pepper in the olive oil for 7 minutes.
2. 2Add the garlic and spices, cook 1 minute, then pour in the tomatoes and chickpeas.
3. 3Simmer 8 minutes until the sauce thickens and coats a spoon.
4. 4Make six wells, crack an egg into each, cover, and cook 6 to 8 minutes for set whites and soft yolks.
5. 5Scatter the feta and parsley over the top and serve with a slice of sourdough.