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
Print Recipe
Pin Recipe Instructions
- 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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