Sakuuya
04-12-2012, 08:20 PM
This is a popular dish in Israel!
http://www.epicurious.com/images/recipesmenus/2011/2011_december/368963.jpg
Poached Eggs in Tomato Sauce with Chickpeas and Feta
What you'll need
1/4 cup of olive oil
1 medium onion that's finely chopped
4 garlic cloves that are coarsely chopped
2 seeded jalapeños that are finely chopped
1 15-ounce can of chickpeas that have been drained
2 teaspoons of Hungarian sweet paprika
1 teaspoon of ground cumin
1 28-ounce can of whole peeled tomatoes, crushed by hand and juices reserved
Kosher salt and ground black pepper
1 cup of coarsely crumbled feta
8 large eggs
1 tablespoon of chopped flat-leaf parsley
1 tablespoon of chopped fresh cilantro
Warm pita bread
Got it? Now let's get cooking!
Step One: Preheat oven to 425°F
Step Two: Heat oil in a large ovenproof skillet over medium-high heat. Add the onion, garlic, and jalapeños. Cook, stirring occasionally, until onion is soft, this should take about 8 minutes.
Step Three: Add chickpeas, paprika, and cumin and cook for 2 minutes longer.
Step Four: Add crushed tomatoes and their juices. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until sauce thickens slightly, this step should take about 15 minutes.
Step Five: Season to your taste with salt and pepper. Sprinkle feta evenly over the sauce. Crack the eggs one at a time and place over sauce, spacing them evenly apart.
Step Six: Transfer the skillet to oven and bake until whites are just set but yolks are still runny, should take about 5–8 minutes.
Step Seven: Garnish it with the parsley and cilantro.
Step Eight: Serve with the warm pita bread and enjoy!
http://www.epicurious.com/images/recipesmenus/2011/2011_december/368963.jpg
Poached Eggs in Tomato Sauce with Chickpeas and Feta
What you'll need
1/4 cup of olive oil
1 medium onion that's finely chopped
4 garlic cloves that are coarsely chopped
2 seeded jalapeños that are finely chopped
1 15-ounce can of chickpeas that have been drained
2 teaspoons of Hungarian sweet paprika
1 teaspoon of ground cumin
1 28-ounce can of whole peeled tomatoes, crushed by hand and juices reserved
Kosher salt and ground black pepper
1 cup of coarsely crumbled feta
8 large eggs
1 tablespoon of chopped flat-leaf parsley
1 tablespoon of chopped fresh cilantro
Warm pita bread
Got it? Now let's get cooking!
Step One: Preheat oven to 425°F
Step Two: Heat oil in a large ovenproof skillet over medium-high heat. Add the onion, garlic, and jalapeños. Cook, stirring occasionally, until onion is soft, this should take about 8 minutes.
Step Three: Add chickpeas, paprika, and cumin and cook for 2 minutes longer.
Step Four: Add crushed tomatoes and their juices. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until sauce thickens slightly, this step should take about 15 minutes.
Step Five: Season to your taste with salt and pepper. Sprinkle feta evenly over the sauce. Crack the eggs one at a time and place over sauce, spacing them evenly apart.
Step Six: Transfer the skillet to oven and bake until whites are just set but yolks are still runny, should take about 5–8 minutes.
Step Seven: Garnish it with the parsley and cilantro.
Step Eight: Serve with the warm pita bread and enjoy!