Shakshuka with Chickpeas

I kept seeing different versions of shakshuka online and in food magazines, so I decided to try it. This is a filling meal packed with vegetables and protein.

Recipe adapted from Food Network

Ingredients:

1 can reduced sodium chickpeas drained

2 cups spinach (dice)

1 diced bell pepper

1/2 pint cherry tomatoes cut in half

1/2 sweet onion diced

2 cloves garlic diced

1 can petite diced tomatoes with green chiles

1 teaspoon ground cumin

4 large eggs

1/2 cup feta cheese

1-2 tablespoons fresh cilantro

Directions:

1. Preheat oven to 375 degrees.
2. Spray a nonstick pan with olive oil spray.
3. Sauté spinach, peppers, onion, cherry tomatoes, diced tomatoes, garlic with 1/3 cup water. Bring to a simmer. Add in chickpeas and cumin. Cook and stir occasionally for 20 minutes.
4. Make 4 wells in the sauce and crack an egg in each well.
5. Transfer skillet to the oven and bake for 8 minutes until eggs are just set. (Eggs will continue to cook in the sauce).
6. Remove from oven. Sprinkle feta cheese and cilantro on top.
7. Enjoy!