Poached Eggs in Tomato Sauce with Chickpeas and Feta

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   Poached Eggs in Tomato Sauce with Chickpeas and Feta Recipe | Bon Appetit
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    Poached Eggs in Tomato Sauce with Chickpeas and Feta
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    Published: December 2011USER RATINGSPREP: 30 minTOTAL: 35 min4 to 6 Servings
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    Poached Eggs in Tomato Sauce with Chickpeas and Feta
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    Ingredients4 to 6 Servings1/4 cup olive oil1 medium onion, finely chopped4 garlic cloves, coarsely chopped2 jalapeos, seeded, finely chopped1 15-ounce can chickpeas, drained2 teaspoons Hungarian sweet paprika1 teaspoon ground cumin1 28-ounce can whole peeled tomatoes, crushed by hand, juices reserved
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    Kosher salt and freshly ground black pepper1 cup coarsely crumbled feta8 large eggs1 tablespoon chopped flat-leaf parsley1 tablespoon chopped fresh cilantro
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    Warm pita bread
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    Preheat oven to 42
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    Heat oil in a large ovenproof skillet over medium-high heat.
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    Add onion, garlic, and jalapeos; cook, stirring occasionally, until onion is soft, about 8 minutes.
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    Add chickpeas, paprika, and cumin and cook for 2 minutes longer.
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    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.
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    Sprinkle feta evenly over sauce. Crack eggs one at a time and place over sauce, spacing evenly apart.
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    Transfer skillet to oven and bake until whites are just set but yolks are still runny, 58 minutes.
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    Garnish with parsley and cilantro.
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    Serve with pita for dipping.Recipe by The Bon Apptit Test Kitchen
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    Photograph by Lisa Hubbard
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    EggDinner
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    Fast Easy Fresh
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    Quick
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    Vegetarian
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    Nutritional Content
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    Four servings, one serving contains: Calories (kcal) 357.8 %Calories from Fat 56.4 Fat (g) 22.4 Saturated Fat (g) 7.2 Cholesterol (mg) 270.9 Carbohydrates (g) 21.6 Dietary Fiber (g) 4.5 Total Sugars (g) 7.3 Net Carbs (g) 17.1 Protein (g) 16.9 Sodium (mg) 661.0...Read More
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