Eggs In Tomato Sauce With Chickpeas And Feta

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A fantastic bon appetit' test kitchen creation. it seems that in israel, this 'shakshuka' works for breakfast, lunch or dinner. as for it's culinary roots, i believe it actually leans towards a n. African type dish, but one thing agreed upon...it's universally good.

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Steps

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Preheat oven to 425 degrees.

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Heat oil in a large ovenproof skillet over medium-high heat.

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Add onion , garlic and jalapenos.

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Cook , stirring occasionally , until onion is soft , about 8 minutes.

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Add chickpeas , paprika and cumin.

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Cook for 2 minutes longer.

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Add crushed tomatoes and their juices.

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Bring to a boil , reduce heat to medium-low and simmer , stirring occasionally , until sauce thickens slightly , about 15 minutes.

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Season to taste with salt and pepper.

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Sprinkle feta evenly over sauce.

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Crack eggs one at a time and place over sauce , spacing evenly apart.

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Transfer skillet to oven and bake until whites are just set but yolks are still runny , 58 minutes.

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Garnish with parsley and cilantro.

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Serve with pita for dipping.

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Ingredients

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olive oil, onion, garlic cloves, jalapenos, chickpeas, sweet paprika, ground cumin, whole canned tomatoes, salt & freshly ground black pepper, feta, eggs, flat leaf parsley, fresh cilantro, pita bread