Poached Eggs in Tomato Sauce With Chickpeas and Feta

Ingredients for Poached Eggs in Tomato Sauce With Chickpeas and Feta

• 60ml di olio d'oliva

• 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 cucchiaino di cumino macinato

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

• Sale kosher e pepe nero macinato fresco

• 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.

Avvertenza

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