Shakshuka-Inspired Chickpea and Egg Skillet

Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium heat. Add the chopped onion and cook for 5-7 minutes, until softened and translucent.

Stir in the minced garlic, ground cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until fragrant.

Pour in the undrained diced tomatoes and add the rinsed and drained chickpeas. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Bring the mixture to a simmer, then reduce the heat to low and cook for 8-10 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Make four small wells in the chickpea mixture. Carefully crack one egg into each well.

Cover the skillet and cook on low heat for 5-7 minutes, or until the egg whites are set and the yolks are cooked to your desired doneness. Alternatively, transfer the skillet to a preheated oven at 375°F (190°C) and bake for 8-12 minutes, until the eggs are set.

Garnish with fresh chopped parsley before serving immediately.