Gather all your ingredients. This recipe works best with super fresh eggs. Canned or boxed Pomi tomatoes work just fine if fresh are not in season.
Pre heat the oven to 425 F.
Seed and finely chop the jalapeños. If you like it spicy, use 2. If you like it moderately spicy, 1 will do the trick. Also, peel and chop or press the garlic cloves.
Heat the oil in a large, oven safe skillet.
Add the onions, jalapeños and garlic to the skillet. Cook for about 6 or 7 minutes, until soft.
Add the chickpeas, the Harissa, and the Cumin.
Stir well, and cook for another minute.
Add the diced tomatoes. Season with salt and pepper. Bring to a boil, then reduce the heat and simmer for 10 to 15 minutes.
Meanwhile, chop up some fresh parsley.
If you want to add feta, sprinkle it on now. One of my guests does not eat cheese, so I will put it on individual servings at the end. Then crack the eggs on top. Be sure not to break the yolks!
Put the skillet in the oven. Bake until the whites are set and the yolks are still runny (6 or 7 minutes). This step can also be done on the stovetop, but I think the eggs set more evenly in the oven
Remove from oven. Sprinkle the chopped parsley on top. Serve with some bread for sopping up the tomato sauce and yolks!
This recipe is a combination of the basic shakshuka recipe from The Book of New Israeli Cooking and the Poached Eggs with Chickpeas recipe from the December 2011 Bon Appetit.