Eggs in Tomato Sauce with Feta Cheese

Servings: 4 – 6

Ingredients

• 2 tablespoons of extra virgin olive oil
• 1 large yellow onion, diced
• 1 red bell pepper, deseeded and diced
• 3 cloves of garlic
• One 15 oz. can of chickpeas, drained and rinsed
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• ⅛ teaspoon crushed red pepper (optional)
• One 28 oz. can of whole peeled tomatoes with juices
• ½ teaspoon salt (optional)
• ¼ teaspoon pepper (optional)
• 6 – 8 eggs
• 2 tablespoons of cilantro and/or parsley for garnishing (optional)

Instructions

1. Preheat your oven to 375°F. Heat olive oil in a large ovenproof skillet until hot. Add yellow onion, red pepper and garlic stirring regularly for about 5 minutes or until onions look translucent and soft.
2. Add can of chickpeas garlic, cumin, sweet paprika to skillet. Stir for 2 minutes.
3. Add the can of whole peeled tomatoes with its juices. Begin to gently crush the tomatoes with a wooden spoon or fork to let more juices into the sauce. Continue to do this until the mixture starts to simmer. Lower the heat if it begins to boil and simmer it for an additional 8 – 10 minutes or until mixture has thickened. Season with salt and pepper (optional).
4. Crack your eggs on top of the mixture with each egg spread out evenly about ½ – 1 inch apart. Sprinkle feta cheese over the eggs and sauce. Put the skillet into the oven to bake for 8 – 10 minutes or until egg yolks are firm. Garnish with cilantro and parsley. Serve with whole wheat pita bread or brown rice.

Note: If you do not have an oven-proof skillet, you can also continue to cook the tomatoes mixture with the eggs on the stove-top for longer with the lid on. Cook for an additional 5 – 8 minutes or until yolk is no longer runny.

Recipe by courtesy of: https://www.epicurious.com/recipes/food/views/poached-eggs-in-tomato-sauce-with-chickpeas-and-feta-368963