Chickpea and Shrimp Shakshuka

• Heat a large non-stick pan over medium-high.
• When hot, add 1 tbsp (2 tbsp) oil, then peppers and onions.
• Cook for 2-3 min, stirring occasionally, until slightly softened.
• Add chickpeas, then sprinkle Moroccan Spice Blend and 1/4 tsp (1/2 tsp) chili flakes over top. (Like things spicy? Add more chili flakes!) 
• Cook for 30 sec, stirring often, until chickpeas are coated.
• Season with salt and pepper.

• To the pan with chickpea mixture, add crushed tomatoes and reserved chickpea canning liquid. 
• Season with pepper and 1/2 tsp (1 tsp) salt. Bring to a gentle simmer. Once simmering, reduce heat to medium-low. 
• Cook for 4-5 min, stirring occasionally, until veggies are tender. (TIP: Add 2-3 tbsp water if mixture gets too dry.)
• Add spinach. Cook for 1-2 min, stirring often, until slightly wilted.

• Using the back of a large spoon, make 2 (4) indents in shakshuka. (TIP: If you want to add extra eggs, make more indents.)
• Crack an egg into each indent. Season with salt and pepper.
• Cover and cook for 5-8 min, until eggs reach desired doneness.**

• Meanwhile, drain and rinse shrimp, then pat dry with paper towels.
• On a baking sheet, toss shrimp with 1 tbsp (2 tbsp) oil. Season with salt and pepper.
• Broil in the middle of the oven for 5-6 min, until cooked through.**
• On an unlined bake sheet, arrange flatbreads. 
• Brush 1 tbsp (2 tbsp) oil over flatbreads. Season with salt and pepper.
• Sprinkle sesame seeds over top, pressing down to adhere.
• Broil in the middle of the oven for 2-4 min, until sesame seeds are golden. (TIP: Keep an eye on them so they don't burn!)

• Divide shakshuka between bowls.
• Top with salmon.
• Sprinkle feta over top.
• Halve sesame flatbreads and serve alongside.
• Dollop yogurt sauce over top.

If you opted to add shrimp, drain and rinse shrimp, then pat dry with paper towels. On a baking sheet, toss shrimp with 1 tbsp (2 tbsp) oil. Season with salt and pepper. Broil in the middle of the oven for 5-6 min, until cooked through.**