Directions

1. Heat the oven to 425F (220C).
2. Heat the olive oil in a large iron saucepan over medium-high heat.
3. Add the onion and garlic. Cook, stirring, for about 6 minutes or until the onion is soft.
4. Add the chickpeas, sugar, paprika, and cumin. Cook for 2 more minutes.
5. Add the crushed tomatoes and, stirring, bring the mixture to a boil.
6. Reduce the heat to medium-low and simmer, stirring now and then, for about 15 minutes or until the sauce begins to thicken.
7. Season to taste with salt and pepper.
8. Sprinkle feta evenly over the sauce. DON'T MIX.
9. Crack the eggs one at a time evenly into the sauce, spacing equally apart. Again, DON'T MIX.
10. Bake the whole skillet in the oven for about 8 minutes, or until the egg whites are set but the yolks are still runny.
11. Garnish with parsley and serve with pita for dipping. Or Turkish flatbread, for a less culturally accurate but still delicious meal!