Wash and dry all produce. Preheat oven to 425 degrees. Halve, peel, and finely chop onion. Mince or grate garlic. Finely chop parsley. Drain and rinse chickpeas.

Heat a drizzle of olive oil in a medium pan over medium heat (use an ovenproof pan if you have one). Add onion and garlic. Cook, tossing, until soft, 4-5 minutes. Stir in shakshuka spice blend and cook until fragrant, about 30 seconds. Add chickpeas and tomatoes. Stir to combine. Season with salt and pepper.

Stir 1 cup water into pan. Let simmer until thickened, 5-6 minutes. Stir in half the parsley and a pinch of chili flakes (to taste). Season with salt and pepper. Reduce heat to medium-low.

Make two small wells in tomato mixture. Carefully crack an egg into each. Sprinkle salt, pepper, and feta cheese over everything. Transfer to oven and bake until eggs reach desired doneness, 5-7 minutes. TIP: If your pan isn’t ovenproof, continue cooking on stove, covered, until eggs reach desired doneness, 5-7 minutes.

Meanwhile, place 2 flatbreads (we sent more) on a baking sheet. Drizzle with olive oil, then season with salt and pepper. Toast in oven until golden, 3-5 minutes.

Sprinkle shakshuka with remaining parsley and any remaining chili flakes (to taste). Divide between bowls and serve with flatbreads for dipping.