Name: Poached Eggs in Tomato Sauce With Chickpeas and Feta
Cook time: 30 minutes
Total time: 35 minutes
Yield: Makes 46 servings
Ingredients: 1/4 cup olive oil; 1 medium onion, finely chopped; 4 garlic cloves, coarsely chopped; 2 jalapeños, seeded, finely chopped; 1 15-ounce can chickpeas, drained; 2 teaspoons Hungarian sweet paprika; 1 teaspoon ground cumin; 1 28-ounce can whole peeled tomatoes, crushed by hand, juices reserved; Kosher salt and freshly ground black pepper; 1 cup coarsely crumbled feta; 8 large eggs; 1 tablespoon chopped flat-leaf parsley; 1 tablespoon chopped fresh cilantro; Warm pita bread

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Poached Eggs in Tomato Sauce with Chickpeas and FetaLisa Hubbard

Popular in Israel, this shakshuka works for breakfast, lunch, or dinner.

Recipe notes

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