Shakshuka with Broccoli, Za’atar, and Lots of Feta

Heat broiler to High. In a large oven-proof skillet set over medium heat, add a big splash of olive oil, then saute onions and garlic for 5 minutes until they start to be translucent. Add the za’atar and a big pinch of salt and cook another 30 seconds. Add chickpeas, tomatoes, broccoli if using, and chili flakes and simmer for 8 to 10 minutes. Stir and season. Carefully crack eggs on the tomato stew spacing apart fairly evenly. Simmer for a couple of minutes, sprinkle half the feta on top, and then place under the broiler, finishing it in there for 5 minutes or so until the whites of the eggs are completely cooked but the middles remain soft.