Eggplant and Chickpea Shakshuka

Ingredients

• 1 medium eggplant, diced into 3/4-inch cubes
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (28 oz) crushed San Marzano tomatoes
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 1 red bell pepper, diced
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/4 tsp cayenne
• 6 large eggs
• 1/2 cup crumbled feta cheese
• 3 tbsp olive oil, divided
• Fresh parsley and warm pita, to serve

Instructions

1. 1

   Toss eggplant cubes with 1 tbsp olive oil and a pinch of salt. Spread on a baking sheet and roast at 425°F for 20 minutes, flipping once, until golden and tender. Set aside.

2. 2

   Heat remaining olive oil in a large, deep skillet or cast-iron pan over medium heat. Add onion and bell pepper. Cook for 7 minutes until softened.

3. 3

   Add garlic, cumin, paprika, coriander, turmeric, and cayenne. Stir and cook for 1 minute until fragrant.

4. 4

   Pour in crushed tomatoes. Add chickpeas and roasted eggplant. Stir to combine and simmer for 10 minutes until the sauce thickens and the flavors meld.

5. 5

   Taste and season generously with salt and pepper.

6. 6

   Make 6 shallow wells in the sauce using the back of a spoon. Crack one egg into each well.

7. 7

   Cover the pan and cook over medium-low heat for 7–10 minutes, depending on how set you like your egg yolks.

8. 8

   Scatter crumbled feta and fresh parsley over the top. Bring the entire pan to the table and serve with warm pita bread.