Ingredients
1/4 cup of olive oil
1 medium onion, finely chopped
4 garlic cloves, coarsely chopped
2 jalapenos, seeded, finely chopped
1 15-ounce can chickpeas, drained
2 teaspoons of Hungarian sweet paprika
1 teaspoon of ground cumin
1 28-ounce can of whole peeled tomatoes, crushed by hand, and juices reserved
Kosher salt and freshly ground black pepper
1 cup of coarsely crumbled feta
8 large eggs
1 tablespoon of chopped flat-leaf parsley
1 tablespoon of chopped fresh cilantro
Warm pita bread
Directions
Preheat oven to 425°.
Heat the oil in a large ovenproof skillet over medium-high heat.
Add onion, garlic, and jalapeños; cook, stirring occasionally, until onion is soft, for 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, for 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, for 5–8 minutes.
Garnish with parsley and cilantro.
Serve with pita for dipping.
Serves 4-6 people.
For more information check out the original recipe at bonappetit
