Recipes Poached Eggs In Tomato Sauce With Chickpeas And Feta
POACHED EGGS IN TOMATO SAUCE WITH CHICKPEAS AND FETA
Popular in Israel, this shakshuka works for breakfast, lunch, or dinner.
Provided by Bon Appétit Test Kitchen
Categories Egg Tomato Breakfast Brunch Vegetarian Quick & Easy Low Cal Feta Chickpea Healthy Simmer Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 46 servings
Number Of Ingredients 14
Steps:
- 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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