[Cooking with Sakuuya] Poached Eggs in Tomato Sauce with Chickpeas and Feta

**Sakuuya** · 04-12-2012

This is a popular dish in Israel!

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!