Poached Eggs in Tomato Sauce with Chickpeas and Feta

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Breakfast
Cuisine European
Servings (Default: 4)

Ingredients

  • 3 tablespoon olive oil
  • 1 medium onion (s), finely chopped
  • 4 cloves garlic, pressed through the garlic press
  • 2 chilli pepper (s), finely diced (e.g. jalapeño or serrano, more or less depending on the desired spiciness)
  • 1 small Can (s) chickpeas, 400 g can, drained
  • 1 gr. Can (s) tomato (s), peeled, 800 g can, drained (collect liquid), chopped up
  • 2 teaspoons paprika powder, noble sweet
  • 1 teaspoon cumin
  • 150 g feta cheese, rouhly crumbled
  • 8 large egg (s)
  • salt and pepper
  • 1 tablespoon parsley, smooth, chopped, to decorate
Poached Eggs in Tomato Sauce with Chickpeas and Feta
Poached Eggs in Tomato Sauce with Chickpeas and Feta

Instructions

  1. Preheat the oven to 220 ° C. Braise the onion and chilli cubes in the olive oil. As soon as these are a little soft, add the garlic, chickpeas, bell pepper and cumin and continue to cook for about 2 minutes. Add the chopped tomatoes with the liquid and reduce for about 15 minutes on low to medium heat until the sauce is a little thick. Season to taste with salt and pepper. Pour the sauce into a baking dish, spread the feta over it and pour the eggs over it. Cook in the oven for 10-20 minutes, until the eggs have the desired firmness. Sprinkle with chopped parsley.

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