Poached Eggs in Spicy Tomato-Chickpea Sauce

Ingredients:

2 tbsp. olive oil
1/2 a medium onion, chopped
2 garlic cloves, minced
1 jalapeno, seeded if you prefer milder things, finely chopped
1 15-ounce can of chickpeas, drained and rinsed
1-2 teaspoons paprika
1/2 teaspoon ground cumin
1 15-ounce can crushed tomatoes, juices and all
Kosher salt and freshly ground black pepper
1/2 cup crumbled feta
4 large eggs
2 tablespoons chopped fresh herbs (any combination of parsley, cilantro and chives)
Warm pita bread, for serving

Instructions:

Preheat oven to 425 degrees. On the stovetop, heat oil in an oven-safe skillet over medium-high heat and add onion, garlic and jalapenos. Saute, stirring often, until tender and fragrant, about 8 minutes.

Add the chickpeas, paprika and cumin and cook for 2 more minutes. Add crushed tomatoes and their juices and bring mixture to a boil, then reduce heat to medium-low and simmer for about 15 minutes, until sauce thickens a bit. Add salt and pepper to taste.

Sprinkle feta over the mixture and crack eggs one at a time on top. Transfer the skillet to the preheated oven and bake until whites are just set but yolks are still runny, about 5-12 minutes. Top with herbs and serve with warm pita triangles.

From Bon Apetit, Dec. ’11