Poached Eggs in Tomato Sauce with Chickpeas and Feta
Recipe Credit to Epicurious! Popular in Israel, this shakshuka works for breakfast, lunch, or dinner.
Ingredients
- 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
- WARM PITA BREAD
Instructions
- PREHEAT OVEN TO 425°F.
- HEAT OIL IN A LARGE OVENPROOF SKILLET OVER MEDIUM-HIGH HEAT.
- ADD ONION, GARLIC, AND JALAPEÑOS; 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 AND CILANTRO.
- SERVE WITH PITA FOR DIPPING.
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