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Poached Eggs in Tomato Sauce With Chickpeas and Feta

Name: Poached Eggs in Tomato Sauce With Chickpeas and Feta
Cuisine: middle_eastern
Ingredients: 1/4 cup olive oil; 1 medium onion, finely chopped; 4 garlic cloves, coarsely chopped; 2 jalapeños, seeded, finely chopped; 1 15-ounce can chickpeas, drained; 2 teaspoons Hungarian sweet paprika; 1 teaspoon ground cumin; 1 28-ounce can whole peeled tomatoes, crushed by hand, juices reserved; Kosher salt and freshly ground black pepper; 1 cup coarsely crumbled feta; 8 large eggs; 1 tablespoon chopped flat-leaf parsley; 1 tablespoon chopped fresh cilantro; Warm pita bread

A small grocery run gets this on the table.

Ingredients

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directions

1.
Preheat oven to 425°F. Heat oil in a large ovenproof skillet over medium-high heat. Add onion, garlic, and jalapeños; cook, stirring occasionally, until onion is soft, about 8 minutes. Add chickpeas, paprika, and cumin and cook for 2 minutes longer.
2.
Add crushed tomatoes and their juices. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until sauce thickens slightly, about 15 minutes. Season to taste with salt and pepper. Sprinkle feta evenly over sauce. Crack eggs one at a time and place over sauce, spacing evenly apart. Transfer skillet to oven and bake until whites are just set but yolks are still runny, 5-8 minutes. Garnish with parsley and cilantro. Serve with pita for dipping.

Recipes sourced from Epicurious.com.

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