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This weekend, Z surprised us by showing off his impressive (and well-concealed) culinary skills. This was the first time I had ever eaten shakshuka, but it certainly will not be the last! As Z explained, shakshuka is a traditional breakfast dish, but it made a perfect one-pot Sunday dinner.  Z served it with warm pita bread, and he welcomed the positive reinforcement (keep up the good cooking!).

1/4 cup olive oil
1 small onion, finely chopped
3 garlic cloves, coarsely chopped
1 can chickpeas, drained
1 teaspoon ground cumin
salt and black pepper
1 can of crushed tomatoes
1/2 cup feta cheese
4 large eggs
1 tablespoon chopped fresh cilantro
Warm pita bread

Preheat the oven to 425. In a large sauce pan, sauté onions and garlic in olive oil over medium heat until onion is soft (about 8 minutes). Add chickpeas, cumin, salt, and pepper and cook for 2 minutes longer. Add the can of tomatoes and bring to a boil. Reduce heat and simmer for about 20 minutes (or until thickened). Sprinkle feta over the top of the sauce. (Now for the fun part.)Crack eggs onto the surface of the mixture, making sure to evenly space them apart (they will “set” in the oven). Transfer the pan to the oven and bake for 6-8 minutes. Remove, sprinkle with cilantro, and serve.

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