This tomato-y chickpea and egg bake, which is inspired by North African shakshuka, is one of those versatile dishes that’s good at any time of day (including dinner). But when you start your morning (or midday brunch) with it, it truly feels like a meal of champions. The ingredients are simmered until they’re sultry, stewy, and saucy, then the eggs are plopped in and cooked using the warmth and steam from the whole mixture. On the side, you’ve got toasty flatbreads, which are perfect for scooping up all that deliciousness with your fingers.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Shakshuka Spice Blend
Naan Bread(ContainsEggs, Milk, Wheat, Soy)
Wash and dry all produce. Preheat oven to 425 degrees. Halve, peel, and finely chop onion. Mince or grate garlic. Finely chop parsley. Drain and rinse chickpeas.
Heat a drizzle of olive oil in a medium pan over medium heat (use an ovenproof pan if you have one). Add onion and garlic. Cook, tossing, until soft, 4-5 minutes. Stir in shakshuka spice blend and cook until fragrant, about 30 seconds. Add chickpeas and tomatoes. Stir to combine. Season with salt and pepper.
Stir 1 cup water into pan. Let simmer until thickened, 5-6 minutes. Stir in half the parsley and a pinch of chili flakes (to taste). Season with salt and pepper. Reduce heat to medium-low.
Make two small wells in tomato mixture. Carefully crack an egg into each. Sprinkle salt, pepper, and feta cheese over everything. Transfer to oven and bake until eggs reach desired doneness, 5-7 minutes. TIP: If your pan isn’t ovenproof, continue cooking on stove, covered, until eggs reach desired doneness, 5-7 minutes.
Meanwhile, place 2 flatbreads (we sent more) on a baking sheet. Drizzle with olive oil, then season with salt and pepper. Toast in oven until golden, 3-5 minutes.
Sprinkle shakshuka with remaining parsley and any remaining chili flakes (to taste). Divide between bowls and serve with flatbreads for dipping.