Shakshuka with chickpeas and feta

Heat a large fry pan over medium heat and add the extra virgin olive oil.

Finely chop the onion, roughly chop the garlic and finely chop the red bell pepper.

Add the chopped vegetables to the hot pan, mix to coat in the oil and stir every minute or so so everything sautes evenly.

Drain the chickpeas into a fine sieve and rinse under water.

After about four minutes, once the onions are translucent and the rest lightly sauteed, add the smoked paprika and cumin and mix quickly -- paprika turns bitter if it sits in a hot pan.

Add the canned tomato sauce, the diced tomatoes and the rinsed chickpeas, and season with sea salt and black pepper. Mix well.

Simmer on medium heat 5 to 10 minutes until the flavors develop and the tomatoes slightly thicken; hers went 10 minutes.

Crack each egg into an individual bowl, then set them into evenly spaced pockets in the sauce.

Season the eggs with sea salt and black pepper, put the lid on, lower to a low medium heat and simmer about 5 minutes until the whites are set but the yolks still slightly creamy.

Remove the lid and the pan from the heat, then top with crumbled feta and chopped parsley.