POACHED EGGS IN TOMATO SAUCE WITH CHICKPEAS AND FETA

Poached Eggs in Tomato Sauce with Chickpeas and Feta image

Provided by @MakeItYours

Number Of Ingredients 14

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1/4 c olive oi
l
medium onion, finely chopped
4 garlic cloves,
2 coarsely chopped
jalapenos, seeded, finely chopped
1 15-ounce can chickpeas, drained
2 t Hungarian sweet paprika
1 t ground cumin
1 28-ounce can whole peeled tomatoes, crushed by hand, juices reserved
Kosher salt and freshly ground black pepper 1 c coarsely crumbled feta
8 large eggs 1 T chopped flat-leaf parsley
1 T chopped fresh cilantro
Warm pita bread

Steps:

Preheat oven to 425. Heat oil in a large ovenproof skillet over medium-high heat. Add onion, garlic, 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 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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