POACHED EGGS IN TOMATO SAUCE WITH CHICKPEAS AND FETA

POACHED EGGS IN TOMATO SAUCE WITH CHICKPEAS AND FETA image

Yield 4-6

Number Of Ingredients 13

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 tsp sweet paprika
1 tsp ground cumin
1 28-oz can whole tomatoes, crushed by hand, juices reserved
Salt and Pepper
1 cup coarsely crumbled feta
8 large eggs
1 Tbsp chopped flat leaf parsley
Warm pita bread

Steps:

Preheat oven to 425oF. 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. Serve with warm pita