---
title: Cozy Chickpea and Egg Skillet
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/cozy-chickpea-and-egg-skillet-59669c1499052d2b382f1682
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: medium
allergens:
  - Eggs
  - Milk
  - Soy
  - Wheat
tags:
  - Spicy
rating: 4.0
rating_count: 776
source_chef: Recipe Development Team
nutrition:
  calories: 660
  protein: 34
  fat: 22
  saturated fat: 6
  carbohydrates: 78
  sugar: 12
  fiber: 19
  cholesterol: 200
  sodium: 1170
image: "https://images.recipes.furrysalamander.com/Bean%20And%20Legume%20Recipes/Chickpeas/cozy-chickpea-and-egg-skillet.avif"
---
Wash and dry all produce. Preheat oven to 425 degrees. Halve, peel, and finely chop @yellow onion{2%unit}(finely chopped). Mince or grate @garlic{4%clove}(minced). Finely chop @parsley{½%ounce}(chopped, divided). Drain and rinse @chickpeas{1%unit}.

Heat a drizzle of @olive oil{4%tsp}(divided) 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{2%tbsp} and cook until fragrant, ~{30%seconds}. Add chickpeas and @crushed tomatoes{1%unit}. Stir to combine. Season with @salt{} and @pepper{}.

Stir @water{1%cup} into pan. Bring to a simmer and let bubble until thickened, ~{6%minutes}. Stir in half the parsley and a pinch of @chili flakes{1%tsp}(to taste, divided). Season with salt and pepper.

Make two small wells in tomato mixture. Carefully crack an @eggs{4%unit} into each. Sprinkle salt, pepper, and @feta cheese{1%unit} 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.

Meanwhile, cut @demi-baguette{2%unit} 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}.

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