Garbanzo Shakshouka

Ingredients

• 1 tablespoon olive oil 
• 1 (14-ounce) can of chickpeas, drained and rinsed 
• ½ red onion, peeled and diced
• 3 garlic cloves, peeled and minced
• 1 teaspoon ground cumin
• ½ teaspoon salt
• ¼ teaspoon crushed red pepper flakes
• 1 (28-ounce) can of crushed tomatoes or jarred marinara 
• 3 large eggs 
• 1 ounce of feta, crumbled, as garnish
• 1 tablespoon minced Italian parsley, as garnish

Instructions

1. 1
   Preheat oven to 350 degrees F.
2. 2
   To a 9-inch skillet, add the olive oil. When the oil is warm, add the chickpeas, red onion and garlic. Cook until softened, about 5 minutes. Add the cumin, salt and crushed red peppers. Stir until combined. Pour in the tomatoes and stir. 
3. 3
   With the back of spoon, create three indentations. Crack in the eggs into each cavity and transfer to the oven to bake for 7 to 10 minutes. Garnish with feta and minced Italian parsley; serve with bread.