Poached Eggs in Tomato Sauce With Chickpeas and Feta

Ingredients for Poached Eggs in Tomato Sauce With Chickpeas and Feta

• 60ml olive oil

• 1 medium onion, finely chopped

• 4 garlic cloves, coarsely chopped

• 2 jalapeños, seeded, finely chopped

• 1 425g can chickpeas, drained

• 2 teaspoons Hungarian sweet paprika

• 1 teaspoon ground cumin

• 1 800g can whole peeled tomatoes, crushed by hand, juices reserved

• Kosher salt and freshly ground black pepper

• 150g coarsely crumbled feta

• 8 large eggs

• 1 tablespoon chopped flat-leaf parsley

• 1 tablespoon chopped fresh coriander

• Warm pita bread

Preheat oven to 218°C. 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 coriander. Serve with pita for dipping.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.