Poached Eggs In Tomato Sauce With Chickpeas And Feta Recipe

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 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

Preparation

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