Shashuka

2  teaspoons		extra virgin olive oil
1  cup		small red onion — diced
1/2		bell pepper
1  tablespoon		cloves garlic — minced
15  ounces		can chickpeas, rinsed and drained
24  ounces		jar good quality tomato pasta sauce
1  teaspoon		dried oregano
1  teaspoon		kosher salt
1/4  teaspoon		red pepper flakes
5  ounces		baby spinach
4		large eggs
1/2  cup		freshly grated Parmesan

Tip: For nutritional information on all the ingredients in Shashuka just click on each ingredient name. Then adjust the serving size for any Shashuka ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Place a rack in the center of your oven and preheat the oven to 375 degrees F.

Heat the olive oil in a large, ovenproof skillet over medium-high heat (such as a 12-inch cast iron skillet). Add the onion and bell pepper and cook, stirring often, until the onion is translucent, about 3 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Stir in the chickpeas, tomato sauce, oregano, salt, and red pepper flakes. Bring to a simmer and let cook until slightly thickened, about 3 minutes. Stir in the spinach a few handfuls at a time, letting it wilt. With the back of a spoon, make 4 indentations in the sauce. Crack one egg inside of each, then sprinkle the Parmesan cheese over the whole dish.

Carefully transfer the pan to the oven. Bake until the egg whites are set but the yolks are still soft, 14-16 minutes. Remove from the oven and sprinkle with fresh basil. Serve hot with baguette slices.