Spanish Tomato & Chorizo-Spiced Chickpea Shakshuka with Crusty Bread

Ingredients

• 4 tbsp extra virgin olive oil, divided for cooking
• 1 large yellow onion, diced
• 4 cloves garlic cloves, minced
• 1 1/2 tsp smoked paprika, Spanish variety
• 1 tsp cumin, ground
• 1/2 tsp crushed red pepper flakes, adjust to taste
• 28 oz canned crushed tomatoes, 1 can
• 1/2 cup vegetable broth, low-sodium
• 1 cup roasted red peppers, jarred or fresh, sliced
• 15 oz canned chickpeas, 1 can, drained and patted dry
• 3/4 tsp sea salt, to taste
• 1/2 tsp black pepper, freshly ground
• 8 whole large eggs, room temperature
• 1/4 cup fresh cilantro, chopped
• 1/2 cup feta cheese, crumbled
• 8 slices sourdough bread, thick-cut, for toasting

Instructions

1. 1

   Heat 2 tbsp olive oil in a large 12-inch skillet over medium heat. Add diced onion and sauté 4-5 minutes until softened and golden.

2. 2

   Add minced garlic, smoked paprika, cumin, and red pepper flakes. Toast for 1 minute until fragrant.