Poached Eggs In Tomato Sauce With Chickpeas And Feta
Serves: 2
Halle Leffler
1 January 1970
Based on User reviews:
54
Spice
57
Sweetness
56
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Olive Oil1 medium
Onion (finely chopped)2 tsps
Sweet Paprika (hungarian)1 tsp
Ground Cumin1 cup
Crumbled Feta (coarsely)8 large
Egg1 tbsp
Parsley (chopped flat-leaf)1 tbsp
Cilantro (chopped fresh)Directions:
1
Preheat oven to 425°F
2
Heat oil in a large ovenproof skillet over medium-high heat
3
Add onion, garlic, and jalapeños; cook, stirring occasionally, until onion is soft, about 8 minutes
4
Add chickpeas, paprika, and cumin and cook for 2 minutes longer
5
Add crushed tomatoes and their juices
6
Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until sauce thickens slightly, about 15 minutes
7
Season to taste with salt and pepper
8
Sprinkle feta evenly over sauce
9
Crack eggs one at a time and place over sauce, spacing evenly apart
10
Transfer skillet to oven and bake until whites are just set but yolks are still runny, 5-8 minutes
11
Garnish with parsley and cilantro
12
Serve with pita for dipping
13
Preheat oven to 425°F
14
Heat oil in a large ovenproof skillet over medium-high heat
15
Add onion, garlic, and jalapeños; cook, stirring occasionally, until onion is soft, about 8 minutes
16
Add chickpeas, paprika, and cumin and cook for 2 minutes longer
17
Add crushed tomatoes and their juices
18
Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until sauce thickens slightly, about 15 minutes
19
Season to taste with salt and pepper
20
Sprinkle feta evenly over sauce
21
Crack eggs one at a time and place over sauce, spacing evenly apart
22
Transfer skillet to oven and bake until whites are just set but yolks are still runny, 5-8 minutes
23
Garnish with parsley and cilantro
24
Serve with pita for dipping