Poached Eggs in Tomato Sauce With Chickpeas and Feta
A hearty Mediterranean-inspired dish featuring eggs poached in a spicy tomato sauce with chickpeas, topped with crumbled feta cheese and fresh herbs. Perfect for breakfast or dinner, this one-skillet meal combines protein-rich eggs and chickpeas with aromatic spices and fresh herbs.
Ingredients
- •¼ cup olive oil
- •1 medium onion
- •4 cloves garlic
- •2 whole jalapeños
- •1 can chickpeas
- •2 teaspoons Hungarian sweet paprika
- •1 teaspoon ground cumin
- •1 can whole peeled tomatoes
- •to taste Kosher salt and black pepper
- •1 cup crumbled feta
- •8 large eggs
- •1 tablespoon flat-leaf parsley
- •1 tablespoon fresh cilantro
- •4 pieces pita bread
Cooking Instructions
- 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.
10 min
- 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.
23 min
