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

Heat a drizzle of olive oil in a medium pan over medium heat. Add the onions and garlic. Cook, tossing, for 4-5 minutes, until very soft. Add the shakshuka spice blend. Cook 30 seconds, until fragrant. Add the chickpeas and tomatoes, and stir to combine. Season generously with salt and pepper.

Stir 1 cup water into the 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.

Make two small wells in the sauce, and carefully crack the eggs into them. Sprinkle each with salt, pepper, and the feta cheese. Transfer to the oven for 5-7 minutes, until egg whites are set but yolks are still runny. If you don’t have an oven safe pan, cover and cook on stove 5-7 minutes. TIP: We like ours runny, but cook as long as you prefer.

Make the toasts: Meanwhile, slice the baguette and place slices onto a baking sheet. Drizzle with olive oil, then season with salt and pepper. Place in the oven to toast about 5 minutes.

Serve: Sprinkle the spicy shakshuka with the remaining parsley and as many remaining chili flakes as you like. Serve with the toasts and enjoy!