Last week the groceries were getting low and looking for something new and different to try, I pulled this dish together from the latest issue of Bon Appetit. Eggs are often comfort food in our house, and poached on top of a delicious chunky tomato sauce with pita bread to dip alongside, it makes a wonderful dinner. If you need a smaller serving, do what we did-make the sauce and divide in half to freeze for another day, then continue the recipe with the reserved half. What a way to make dinner for two even easier!
Adapted from Bon Appetit
1 medium onion, finely chopped
4 garlic cloves, coarsely chopped
2 jalapenos, seeded and finely chopped
one 15 oz can chick peas, drained and rinsed
2 tsp Hungarian paprika
1 tsp ground cumin
one 28 oz can whole peeled tomatoes, crushed by hand, juices reserved
salt and freshly ground black pepper
1 cup coarsely crumbled feta
8 large eggs
1 Tbsp chopped flat leaf parsley
1 Tbsp chopped cilantro
warm pita bread or naan
Pre-heat the oven to 425 F
In a large oven proof skillet, heat a little oil and saute the onion, garlic, and jalapeno over medium high heat until softened. Stir in the cumin, paprika, and chick peas, cooking for about 2 minutes more. Add the tomatoes and their juices, correct for seasonings, adding salt and pepper if you feel the sauce needs it. Bring the mixture to a boil, then turn the heat down to low and simmer for about 15 minutes until the sauce thickens slightly.
Sprinkle feta evenly over the sauce, then crack the eggs one at a time over top, making sure to space them apart. Put the skillet in the oven and bake until the whites are just set but the yolks are kind of runny (about 5-8 minutes) . Sprinkle with the parsley and coriander just before serving, and have pita on the side to dip into the sauce.
** As an alternative, just add the feta and coriander to the sauce. Fry up the eggs in a separate pan. When you serve the dish, divide the sauce among 4 bowls, and top with an egg.
Makes 4-6 servings
