Shakshuka with chickpeas

Ingredients

• •2 tablespoon extra-virgin olive oil
• •1 onion, chopped
• •3 clove garlic, thinly sliced
• •1 can chickpeas, drained and rinsed
• •2 teaspoon cumin
• •Kosher salt and freshly ground pepper
• •2 14.5oz cans petite diced tomatoes with green chiles
• •1/3 cup water
• •8 eggs
• •2 tablespoon cilantro, chopped
• •2 pieces pita bread
• •1 tbsp za'atar seasoning
• •1/2 cup plain nonfat Greek yogurt
• •1/2 cup hummus

Steps

1. 1Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring, until softened, about 5 minutes. Add the chickpeas, cumin and a pinch each of salt and pepper; stir well to coat. Add the tomatoes and water. Bring to a simmer and cook, stirring occasionally, until the sauce thickens, about 20 minutes.
2. 2Make wells in the sauce, one per egg, and crack an egg into each. Sprinkle the eggs with herbs, and lightly season. Cover and cook until whites are just set but yolks are still runny, about 5 minutes. (The eggs will continue cooking after you remove them from the oven.)
3. 3Meanwhile, divide the pitas into eighths and open up the halves. Spray with a thin layer of olive oil, then season with salt and za'atar. Toast at 375F for 6-8 minutes, until crispy.
4. 4Combine the yogurt, hummus and a pinch of salt in a small bowl.
5. 5Serve the shakshuka in bowls, ideally not breaking the yolks. Top with hummus sauce, and add chips on the side.