Target: 6 × 4 inches · landscape

Spinach and Chickpea Shakshuka with Feta

35 min · 4 servings

Ingredients

□ 4 pita breads

□ 1 tbsp extra-virgin olive oil

□ 1 medium red onion

□ 3 garlic cloves

□ 1 tsp ground cumin

□ 1 tsp smoked paprika

□ 1/2 tsp kosher salt

□ 1/4 tsp freshly ground black pepper

□ 1 28-oz can crushed tomatoes

□ 1 15-oz can chickpeas

□ 5 oz baby spinach

□ 4 large pasteurized shell eggs

□ 3/4 cup crumbled feta cheese

□ 2 tbsp chopped fresh parsley

□ 1 lemon

1. Warm pita wedges in the dry skillet; wrap in a towel. Dice onion and mince garlic.

2. Soften onion in oil; bloom garlic, cumin, and paprika. Simmer tomatoes and chickpeas until a spoon-drawn well holds.

3. Fold in spinach. Make four wells, add pasteurized eggs, cover, and cook gently until whites set and yolks wobble.

4. Finish with feta, parsley, lemon zest and juice. Rest uncovered 2 minutes to keep yolks soft.

5. Serve the skillet with warm pita wedges and lemon for scooping.

Cook’s note: Use pasteurized eggs for soft yolks; stop when whites are opaque and set.