Heat up the oil on medium heat. Slice the onion and garlic thin. Chop the tomato.
Fry the onion, garlic and tomato. Then add the spices. Stir occasionally until the onion is soft. Add the tomato sauce and the chickpeas.
Lower the heat and gently the break the eggs into the pan. Let them poach for about 10 min.
Chop the parsley and crumble the feta. Top the Shakshuka with both.