Last week as I was shopping in Wegmans, I perused through the December 2011 issue of Bon Appetit magazine. I came across a recipe for Poached Eggs in Tomato Sauce with Chickpeas and Feta and I knew that I had to make it. So this weekend I picked up the ingredients and I decided to make it tonight. This recipe is wonderful because not only does it require minimal, simple ingredients, it is also very easy and not time consuming to make. Apparently this is a very popular dish in Israel and it is known as shakshuka.
Since it was just me and my sister eating tonight I decided to cut the recipe in half which ended up being perfect for the two of us. This dish would be perfect to enjoy any time of the day. It is full of flavor and very nutritious. It is a nice change from the typical eggs, potatoes, and toast meal. I am really looking forward to making this again.
Poached Eggs in Tomato Sauce with Chickpeas and Feta
- 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
- 2 teaspoons Hungarian sweet paprika
- 1 teaspoon ground cumin
- 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, for serving
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, 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.