Poached Eggs in Tomato Sauce with Chickpeas and Feta
My brother made an interesting, delicious dish for Christmas this year. I enjoyed it so much I had to make it for one of my parties. I've never had a dish like this before but the flavors were perfect. Yum!
He got this recipe from Bon Appetit Test Kitchen.
Popular in Israel, this shakshuka works for breakfast, lunch, or dinner.
128-ounce can whole peeled tomatoes, crushed by hand, juices reserved
Kosher salt and freshly ground black pepper
1cupcoarsely crumbled feta
1tablespoonchopped flat-leaf parsley
1tablespoonchopped 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, 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.