Poached Eggs in Tomato Sauce with Chickpeas and Feta

By nancytripp

by The Bon Appétit Test Kitchen

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

Details

Servings 4
Preparation time 30mins
Cooking time 35mins
Adapted from epicurious.com

Preparation

Step 1

Preparation

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.

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.

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