Target: 6 × 4 inches · landscape

Spinach and Chickpea Shakshuka with Feta

35 min · 4 servings

Ingredients

□ 2 tbsp extra-virgin olive oil

□ 1 medium red onion, finely diced

□ 3 garlic cloves, minced

□ 1 tsp ground cumin

□ 1 tsp smoked paprika

□ 1/4 tsp crushed red pepper flakes

□ 1 can (28 oz) crushed tomatoes

□ 1 can (15 oz) chickpeas, drained and rinsed

□ 3/4 tsp kosher salt

□ 5 oz baby spinach

□ 4 large eggs

□ 2 oz feta cheese, crumbled

□ 2 tbsp chopped fresh parsley

□ 1 lemon

□ 4 pita breads

Directions

1. Prep the onion, garlic, chickpeas, feta, parsley, and lemon. Soften onion in olive oil with 1/4 tsp salt in a 12-inch skillet for 5 minutes.

2. Bloom garlic with cumin, paprika, and chile flakes for 30 seconds. Add tomatoes, chickpeas, and 1/2 tsp salt; simmer uncovered for 10 minutes until thick.

3. Fold in spinach until wilted. Nestle 4 eggs into wells, cover, and cook on low for 6 to 8 minutes; warm wrapped pita in the microwave for 30 seconds.

4. Top with feta, parsley, and lemon juice. Bring the skillet to the table with warm pita and reserved lemon wedges for scooping.

Cook’s note: Thicken sauce before adding eggs so the whites stay nestled.