Poached Eggs in Spicy Tomato-Chickpea Sauce
Recipe By: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 2 tbsp. olive oil
  • ½ a medium onion, chopped
  • 2 garlic cloves, minced
  • 1 jalapeno, seeded if you prefer milder things, finely chopped
  • 1 15-ounce can of chickpeas, drained and rinsed
  • 1-2 teaspoons paprika
  • ½ teaspoon ground cumin
  • 1 15-ounce can crushed tomatoes, juices and all
  • Kosher salt and freshly ground black pepper
  • ½ cup crumbled feta
  • 4 large eggs
  • 2 tablespoons chopped fresh herbs (any combination of parsley, cilantro and chives)
Preparation Instructions
  1. Preheat your oven to 425˚.
  2. In a medium sized cast iron skillet (or any other skillet that can go stove top to oven) heat the olive oil over medium heat. Add the onions, garlic and jalapeños and cook until they just start to soften.
  3. Next add the chickpeas, paprika, cumin, salt and pepper. Cook until the spices are fragrant and then add the tomatoes.
  4. Allow the sauce to cook a few minutes, until slightly thickened.
  5. Sprinkle the feta cheese all over the top and then crack the eggs over the top.
  6. Place the pan in the oven for about 4-12 minutes until the whites are set but the yolks are still runny.
  7. Top with fresh herbs and serve with bread of your choice.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2012/01/poached-eggs-in-spicy-tomato-chickpea-sauce/