Poached Eggs in Tomato Sauce with Chickpeas and Feta

Poached Eggs in Tomato Sauce with Chickpeas and Feta

by | Feb 10, 2014 | Recipes

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
  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. BRING TO A BOIL, REDUCE HEAT TO MEDIUM-LOW, AND SIMMER, STIRRING OCCASIONALLY, UNTIL SAUCE THICKENS SLIGHTLY, ABOUT 15 MINUTES.
  6. SEASON TO TASTE WITH SALT AND PEPPER.
  7. SPRINKLE FETA EVENLY OVER SAUCE.
  8. CRACK EGGS ONE AT A TIME AND PLACE OVER SAUCE, SPACING EVENLY APART.
  9. TRANSFER SKILLET TO OVEN AND BAKE UNTIL WHITES ARE JUST SET BUT YOLKS ARE STILL RUNNY, 5–8 MINUTES.
  10. GARNISH WITH PARSLEY AND CILANTRO.
  11. SERVE WITH PITA FOR DIPPING.
 
 
 
 
 
 


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Chicken Stew with Chickpeas and Plum Tomatoes

Chicken Stew with Chickpeas and Plum Tomatoes

by | Jan 6, 2014 | Recipes

Chicken Stew with Chickpeas and Plum Tomatoes

Prep time:  
Cook time:  
Total time:  
 
Serves: 6
 
Per serving: Calories 346 (From Fat 82); Fat 9g (Saturated 2g); Cholesterol 38mg; Sodium 721mg; Carbohydrate 47g (Dietary Fiber 6g); Protein 22g.
Ingredients
  • 2 TABLESPOONS OLIVE OIL
  • 4 CHICKEN THIGHS
  • 1 SMALL ONION, CHOPPED
  • 1 CELERY STALK, CHOPPED
  • ½ TEASPOON CINNAMON
  • ¼ TEASPOON GINGER
  • 1 TEASPOON TURMERIC
  • 1 TEASPOON BLACK PEPPER
  • ½ TEASPOON SALT
  • 1 (14.5OZ) CAN CHICKPEAS, DRAINED
  • 1 LARGE CAN (28OZ) PLUM TOMATOES
  • 4 CUPS LOW-SODIUM CHICKEN STOCK
  • ¼ CUP RED LENTILS
  • ½ CUP LONG GRAIN RICE
  • ¼ CUP LEMON JUICE
  • ½ CUP CILANTRO, CHOPPED
 
Instructions
  1. IN A LARGE STOCK POT, HEAT THE OLIVE OIL OVER MEDIUM HIGH HEAT. ADD THE CHICKEN THIGHS AND COOK FOR 3 MINUTES ON EACH SIDE. ADD THE ONION, CELERY, SPICES, AND CHICKPEAS AND COOK FOR 3 MINUTES TO HEAT SPICES.
  2. POUR IN THE TOMATOES AND CHICKEN STOCK AND THEN ADD IN THE LENTILS AND RICE. BRING THE MIXTURE TO A BOIL OVER MEDIUM HIGH HEAT, COVER AND REDUCE THE HEAT TO LOW AND SIMMER FOR 1 HOUR AND 15 MINUTES.
  3. STIR IN THE LEMON JUICE AND DIVIDE STEW INTO 6 BOWLS. GARNISH EACH BOWL WITH 2 TABLESPOONS OF CHOPPED CILANTRO AND SERVE.
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 


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