Poached Eggs In Tomato Sauce With Chickpeas And Feta

• 1/4 cup olive oil
• 1 medium onion, finely chopped
• 4 garlic cloves, coarsely chopped
• 2 jalapenos, seeded, finely chopped
• 1 15-oz can chickpeas, drained
• 2 tsp sweet paprika
• 1 tsp ground cumin
• 1 28-oz can whole tomatoes, crushed by hand, juices reserved
• Salt and Pepper
• 1 cup coarsely crumbled feta
• 8 large eggs
• 1 Tbsp chopped flat leaf parsley
• Warm pita bread

1. Preheat oven to 425oF. Heat oil in a large ovenproof skillet over medium high heat. Add onion, garlic and jalapenos; cook,stirring occasionally, until onion is soft, about 8 minutes. Add chickpeas, paprika and cumin and cook for 2 minutes longer
2. Add crushed tomatoes and their juices. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until sauce thickens slightly, 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, 5-8 minutes. Garnish with parsley. Serve with warm pita

olive oil, onion, garlic, jalapenos, chickpeas, sweet paprika, ground cumin, tomatoes, salt, feta, eggs, flat leaf parsley, pita bread

Taken from www.epicurious.com/recipes/member/views/poached-eggs-in-tomato-sauce-with-chickpeas-and-feta-50177522 (may not work)