Cozy Chickpea and Egg Breakfast Skillet

🥘 Ingredients

• chickpeas
  1.5 c
• chili flakes
  1 tsp
• crushed tomatoes
  1.5 c
• eggs
  4 pieces
• feta cheese
  ¼ cup
• garlic
  2 cloves
• naan bread
  2 pieces
• olive oil
  1 tbsp
• parsley
  1 c
• pepper
  ½ tsp
• salt
  1 tsp
• shakshuka spice blend
  2 tbsp
• yellow onion
  1 medium

🍳 Cookware

• large 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: 1 medium, garlic: 2 cloves, parsley: 1 c, chickpeas: 1.5 c
2. 

   2

   Heat a drizzle of olive oil in a medium ovenproof large pan over medium heat. Add onion and garlic. Cook, tossing, until soft ⏱️ 4 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: 1 tbsp, shakshuka spice blend: 2 tbsp, crushed tomatoes: 1.5 c, salt: 1 tsp, pepper: ½ tsp
3. 

   3

   Stir 1%cup water into pan. Let simmer until thickened ⏱️ 5 minutes . Stir in half the parsley and a pinch of chili flakes . Season with additional salt and pepper. Reduce heat to medium-low.

   chili flakes: 1 tsp
4. 

   4

   Make two small wells in tomato mixture. Carefully crack an eggs into each well. Sprinkle with salt, pepper, and feta cheese . Transfer to oven and bake until eggs reach desired doneness ⏱️ 5 minutes .

   eggs: 4 pieces, feta cheese: ¼ cup
5. 

   5

   Meanwhile, place naan bread on a baking sheet . Drizzle with olive oil, then season with salt and pepper. Toast in oven until golden ⏱️ 3 minutes .

   naan bread: 2 pieces
6. 

   6

   Sprinkle shakshuka with remaining parsley and any remaining chili flakes. Divide between bowls and serve with flatbreads for dipping.