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. Bring to a simmer and let bubble until thickened, 5-6 minutes. Stir in half the parsley and a pinch of chili flakes (to taste). Season with salt and pepper.

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, cut baguette into slices and place on a baking sheet. Sprinkle with a drizzle of olive oil, then season with salt and pepper. Toast in oven until golden, 3-5 minutes.

Sprinkle remaining parsley over pan, along with any remaining chili flakes (to taste). Divide between bowls and serve with toasts for dipping.