You'll need a large skillet with a lid (the lid doesn't have to be a perfect fit - you might be able to borrow a lid from a dutch oven or stock pot, as I did). Be careful of your cast iron - the acid in tomatoes can strip away your seasoning. I used an enameled cast iron skillet. Alternatively, use a large sauteuse. Recipe creates 4 servings - a nice dinner for two.
Ingredients
14 to 16 ounces whole, fresh tomatoes, cored and peeled (or 1 can crushed tomatoes, 14 ounces)
10 ounces cooked chickpeas (a little more than 1/2 of a 15 oz can)
2 teaspoons smoked paprika (pimenton)
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
2 ounces feta or goat cheese
1 tablespoon fresh flat-leaf parsley
4 eggs
salt and freshly ground black pepper
Instructions
If using fresh tomatoes, chop them roughly and place them and their juices in a large mixing bowl. Use your hands to crush the tomatoes into a rough sauce. Set aside. (If using canned, continue to the next step.)
Heat 2 tablespoons of the oil in a large skillet over medium heat until shimmering. Add the onions, peppers, chili peppers, and sausage pieces and saute, uncovered, until the onions are soft and the sausage is cooked through, 5 to 8 minutes. Add the garlic and chickpeas, and cook for another minute. Scoot everything to the side and add the remaining 1 teaspoon of oil in one spot of the cleared area. Sprinkle the paprika, kosher salt, and cumin over the oil, and stir to create a paste. Mix in with the chickpeas and vegetables.
Add the tomatoes, and turn heat to medium-high, and heat until nice and bubbly. Cook for 10 minutes to thicken, then reduce heat to medium-low.
Crumble half of the goat cheese over the skillet. Crack one egg into each quadrant of the pan. Cover with the lid and cook until the egg whites set. (Time will vary, about 5 to 10 minutes.)
Crumble the remaining cheese over the dish, along with the parsley. Season with salt and pepper.
Recipe by Leaf + Grain at http://leafandgrain.com/chickpea-shakshuka/