shakshuka

i love israeli food, and this is one of my fave dishes!

shakshuka
6 servings

1/4 cup olive oil
1 medium onion, finely chopped
1 jalapenos, seeded, finely chopped
1 15 oz can chickpeas, drained
2 tsp smoked paprika
1 tsp ground cumin
1 28 oz can whole peeled tomatoes, crushed by hand, juices reserved
salt and freshly ground black pepper
1 cup coarsely crumbled geta
8 large eggs
1 tbsp chopped flat leaf parsley
1 tbsp chopped fresh cilantro
warm pita bread

1. Preheat oven to 425°F. Heat oil in a large ovenproof skillet over medium-high heat. Add onion, garlic, and jalapeños; cook, stirring occasionally, until onion is soft, about 8 minutes. Add chickpeas, paprika, and cumin and cook for 2 minutes longer.
2. Add crushed tomatoes and their juices. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until sauce thickens slightly, about 15 minutes. Season to taste with salt and pepper. Sprinkle feta evenly over sauce. Crack eggs one at a time and place over sauce, spacing evenly apart. Transfer skillet to oven and bake until whites are just set but yolks are still runny, 5-8 minutes. Garnish with parsley and cilantro. Serve with pita for dipping.