Shakshouka (Poached eggs in tomato sauce with chickpeas and feta)

I can't remember how we found this recipe, but I've been wanting to do some sort of baked egg dish for a long time. This is a variation of a very popular dish in Israel that has its origin in Tunisia and/or Libya. Both Brit and I are a fan of anything involving runny eggs and this looked especially tasty with the chickpeas and feta cheese.

Shakshouka

(Originally posted on epicurious.com)

Serves 4

Medium onion, finely chopped

5 garlic cloves, finely chopped

2 jalapeños, seeded, finely chopped

15 oz can chickpeas, drained and rinsed

2 tsp smoked paprika

1 tsp ground cumin

28 oz can whole, peeled tomatoes, crushed by hand and juices reserved

Salt and pepper

1 cup crumbled feta

8 large eggs

1 tbsp parsley, chopped

1 tbsp cilantro, chopped

Pita bread, warmed

Preheat the oven to 425 F

Heat olive olive in a large, oven-proof skillet over medium-high heat. Cook the onion, garlic, and jalapeños until the onion is soft (approximately 8-10 minutes). Add in the chickpeas, paprika, and cumin and cook an additional 2 minutes.

Stir in the crushed tomatoes and juices and bring to a boil. Reduce to medium-low and simmer until the sauce has thickened, approximately 15 minutes. Season to taste with salt and pepper and then sprinkle the feta evenly over the sauce. Crack the eggs, one at a time, and place evenly across the dish. Bake the whole skillet in the oven until the whites are set, but the yolks are still runny. This should normally take 5-8 minutes, but took us up to 15 because we had other dishes in the oven at the same time.

Garnish with the parsley and cilantro and use the pita to mop up the sauce. NOMS! We also served this over some red potatoes that had been cubed, seasoned with salt, pepper, cumin, paprika, and olive oil and then baked in the oven until tender. We also served some green beans on the side.