Poached eggs are all the rage right now, and I’m loving it. They’re easy to make and they tend to be one-pot meals (easy clean-up!), plus eggs are great protein, and, done right, they are sooooo tasty.
This particular recipe is an awesome find. The chickpeas, the feta, and the spices all add up to super-yummy tomato-y deliciousness. The hubby could not stop talking about how good this dinner was. “Seriously,” he said, “these are so good.” I heartily agree.
Poached Eggs in Tomato Sauce with Chickpeas and Feta
Based on this recipe from Bon Appétit, December 2011
2 Tbs olive oil
1/2 medium onion, finely chopped
2 garlic cloves, minced
1 cup cooked chickpeas
1 tsp Hungarian sweet paprika
1/2 tsp ground cumin
1 14-oz can whole peeled tomatoes, crushed by hand, with juices*
1/2 cup coarsely crumbled feta
salt and freshly ground black pepper
one good handful of flat-leaf parsley, chopped
Heat the olive oil in a medium saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion is soft, about 8 minutes. Add the chickpeas, paprika, and cumin and cook for 2 minutes longer, stirring.
Add the tomatoes and their juices, crushing them with your fingers as you go. Bring to a boil, reduce heat to medium low, and simmer, stirring occasionally, until sauce thickens slightly, about 15 minutes. Crumble the feta evenly over the sauce. Crack eggs one at a time into the sauce, spacing evenly apart. Season with salt and pepper. Turn the heat back up to medium and cover the pan. Cook until the whites are thoroughly done and the yolks are done to your liking, about 5 to 10 minutes.
*If you are lucky like me, you can just pull a bag of frozen tomato sauce out of the freezer instead. Woo! Found one I forgot I had.