This may be one of the most fun dishes to eat. I think anything that gives you an excuse to just tear into it with your hands is worthy of making. Tomatoes are simmer with chickpeas and sprinkled with feta, and then topped with eggs and baked in an oven.
And then, you feast. no plating. No cutlery. Just your hands, and food. How it was always meant to be.
This dish is healthy and so incredibly delicious. I honestly don't believe that healthy food has to be boring. You don't need to eat steamed chicken and asparagus every day. You can play around. You can have FLAVOR! Flavor is ok!
Poached Eggs in Tomato Sauce with Chickpeas and Feta adapted from Bon Appetit
- 1/4 cup olive oil
- 1 medium onion, finely chopped
- 4 garlic cloves, coarsely chopped
- 2 jalapeños, seeded, finely chopped
- 1 15-ounce can chickpeas, drained
- 3 teaspoons Hungarian sweet paprika
- 2 teaspoon ground cumin
- 1 teaspoon red pepper flakes (optional)
- 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
Preheat oven to 425°. 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, red pepper flakes (optional) 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.