Poached Eggs in Tomato Sauce With Chickpeas and Feta
Poached Eggs in Tomato Sauce With Chickpeas and Feta is a flavorful Middle Eastern Middle Eastern Recipes dish prepared with quality ingredients. Preheat oven to 425°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat 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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.