Poached Eggs in Tomato Sauce with Chickpeas and Feta
Poached Eggs in Tomato Sauce with Chickpeas and Feta
Servings Prep Time Cook Time
4 10minutes 30-33minutes
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to My Shopping List
Added to your Shopping List
Print Recipe
Ingredients
Servings: Units:
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to My Shopping List
Added to your Shopping List
Print Recipe
Ingredients
Servings: Units:
Method
  1. Preheat oven to 425°F. 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.
  2. 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.
  3. 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 corridander. Serve with pita for dipping.

About Katrina Butterworth:

Photographer and foodie, equally passionate about both, Katrina combines her love for photography and food. This has allowed her to create some amazing recipes all based around the Happy Hormones eating guidelines of high antioxidant content and alkaline in nature.