Poached Eggs in Tomato Sauce with Chickpeas and Feta

Photo by Katy Lonergan

adapted from Bon Appétit, December 2011 

via Anne Halsted

serves 4 to 8

¼ cup olive oil

1 medium onion, finely chopped 4 garlic cloves, coarsely chopped

2 jalapeños, seeded, finely chopped

1 15-ounce can chickpeas, drained

2 teaspoons Hungarian sweet paprika

1 teaspoon ground cumin

1 28-ounce can whole peeled tomatoes, crushed by hand, juices reserved

Kosher salt and freshly ground black pepper

1 cup coarsely crumbled feta

8 large eggs

1 tablespoon chopped flat leaf parsley

1 tablespoon chopped fresh cilantro

Preheat oven to 425° F. Heat oil in a large oven-proof 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, 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 over sauce, spacing evenly apart. Transfer skillet to oven and bake until whites are barely but not quite set but yolks are still runny, 5 to 8 minutes. Garnish with parsley and cilantro.

This makes a nice, easy breakfast for a crowd. Some would serve it with pita bread, but I prefer toast!