poached eggs in a delicious tomato sauce with chickpeas and feta

This was dinner tonight.  This dinner tonight was real tasty.  So tasty in fact that I declared, "I need to blog this now!"  It was also very easy and quickly came together.  It was satisfying and a plus as I wanted to help the budget out by having more vegetarian recipes and cut down on our meat consumption.

Nothing wrong with meat of course, we've been consuming venison like it's our job.  If you decide to make this recipe know that it would work really well for brunch and that adding the fresh herbs at the end is definitely necessary.  They add the hit of something fresh that is definitely needed.  Sometimes I skimp on adding the herbs in recipes because I don't want to spend $3 for a tablespoon or two.  Here however, you should go ahead and splurge.  Grab an avocado as well to place on top.  Delicious.

The original recipe calls for 2 jalapenos.  I couldn't find them at Trader Joe's this time of year when I went shopping earlier in the week (without Anderson thanks to my Dad working so close and on his lunch break coming over so I could run out) so I ended up using a chile de arbol.  Red pepper flakes would work as well to add some heat.  Obviously you can omit the pepper all together, especially if you're making this for kiddos.

The tomatoes have an excellent flavor with the paprika and cumin and as to be expected, we topped ours with some Frank's hot sauce.

Ok, are you ready for the recipe? I found it thanks to the Epicurious App and modified it some.  It originally hails from Bon Appetit.

{Ingredients You'll Need}

  • 1/4 cup olive oil
  • 1 medium onion, chopped
  • 4 garlic cloves, chopped
  • 2 chiles de arbol
  • 1 15-ounce can chickpeas, drained
  • 2 teaspoons paprika
  • 1 teaspoon cumin
  • 1 28-ounce can diced tomatoes
  • 1 cup crumbled feta
  • 6 eggs 
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh cilantro
  • whole wheat toast to serve it with
  • avocado, sliced
  • Preheat the oven to 425.
  • In a large skillet that is oven safe, heat the oil then add the onion, garlic, and chile de arbol- chopped.  Allow to sweat down and cook about 5-8 minutes.  Next add the chickpeas, paprika, and cumin and cook for 2 more minutes.  
  • Add tomatoes, bring to a boil then reduce the heat and allow to cook down about 10-15 minutes so the sauce thickens some.  Season with salt and pepper during this process.  
  • Turn off the heat, sprinkle the sauce with the feta, then crack to eggs on top.  Transfer skillet to oven and bake 5-8 minutes until eggs are set but still runny.
  • Garnish with fresh herbs, top with avocado slices, sprinkle on some hot sauce, and serve atop toast!

1 comment

  1. I can't wait to try this one! It works for The Pilates Body Program sans toast so I'm going to try it this week. The flavors sound delicious.