30-Minute Chickpea Shakshuka

In recent years, Shakshuka has popped up just about everywhere. It certainly doesn't hurt that—when photographed in a cast-iron skillet with perfectly poached eggs—this dish adds an enticing pop of color to an Instagram feed.

Even without its bright appearance, Shakshuka is downright delicious. If you're a fan of savory breakfasts, tack these ingredients onto your next grocery list. Even without the eggs, it holds up—especially when you pile it onto a toasted slice of sourdough bread!

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• 3 tablespoons olive oil
• 1 28 oz can diced tomatoes
• 1 large red bell pepper
• 3 cloves garlic
• 1/2 large white onion
• 1/3 cup chopped parsley
• 2 teaspoons paprika
• 2 teaspoons cumin
• 1/2 teaspoon red pepper flakes
• Sea salt
• Pepper
• 1 15 oz can chickpeas
• 4 large slices sourdough bread

1. Add olive oil to a cast iron skillet over medium heat. While the oil heats, dice the red bell pepper and onion, and mince the garlic. Sautée the pepper and onion in the oil for about 3 minutes, stirring frequently, then add the minced garlic. Salt and pepper generously, cooking for another couple of minutes.
2. Add the whole can of tomatoes to the onion, pepper, garlic mixture and stir. When the tomatoes have begun to simmer, add paprika, cumin, red pepper flakes, 1/2 of the parsley, and more salt and pepper. Cover with a lid and turn to low, continuing to cook about 5 minutes. Take the lid off, give the mixture a good stir, and add your chickpeas. Cover and continue to cook, about 10 minutes, taking lid off every couple of minutes to stir (be wary: tomatoes will start to stick if left untended)!
3. While the Shakshuka is in its final ten minutes of cooking, toast four slices (or more!) of sourdough bread. Divide the Shakshuka among four plates, garnishing with the rest of the fresh parsley, and serve alongside toast.

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