Poached Eggs in Tomato Sauce with Chickpeas and Feta (bake in individual skillets)

By á-47

Ingredients

• 1/4 cup olive oil
• 1 medium onion, finely chopped
• 4 garlic cloves, coarsely chopped
• 2 jalapenos, seeded, finely chopped
• 1 15 oz. can chickpeas, drained
• 2 tea. paprika
• 1 tea. ground cumin
• 1 28 oz. can whole peeled tomatoes, crushed by hand, juices reserved
• salt and pepper
• 1 cup coarsely crumbled feta
• 8 large eggs
• 1 tbsp. chopped flat-leaf parsley
• 1 tbsp. chopped fresh cilantro
• warm pita bread

Preparation

Step 1

Preheat oven to 425 degrees. Heat oil in large ovenproof skilled over medium-high heat. Add onion, garoic, and jalapenos; 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 jui8ces. 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. Transfer sauce to individual ceramic skillets.

Sprinkle feta evenly over sauce. Crack eggs one at a time and place over sauce, spacing evenly apart. Transfer skillets 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.