Chickpea and Chile Shakshuka

Ingredients

• 1 tablespoon olive oil
• 1 cup diced red onions
• 1 medium yellow bell pepper, diced (1 cup)
• 1 can (19 oz) Progresso™ chick peas, drained, rinsed
• 1 can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes
• 1 can (4 oz) Old El Paso™ Chopped Green Chiles
• 2 tablespoons soy sauce
• 1 tablespoon chili garlic sauce
• 1 tablespoon honey
• 1 1/2 teaspoons smoked paprika
• 4 eggs
• 1/2 cup crumbled feta cheese
• 2 tablespoons chopped fresh cilantro leaves
• Lime wedges

Instructions

1. 1

   In 12-inch skillet, heat olive oil over medium-high heat. Add onions and bell pepper; cook 4 to 5 minutes or until softened and beginning to brown on edges.

2. 2

   Stir in chick peas, tomatoes, chiles, soy sauce, chili garlic sauce, honey and smoked paprika; heat to simmering.

3. 3

   With back of spoon, make 4 evenly-spaced indentions in chick pea mixture. Gently crack egg into each indention. Cover; reduce heat to medium-low. Cook 10 to 14 minutes or until yolks are set.

4. 4

   Top with feta cheese and cilantro; serve with lime wedges.