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-ounce can chickpeas, drained
• 2 teaspoons Hungarian sweet paprika
• 1 teaspoon ground cumin
• 1 28-ounce can whole peeled tomatoes, crushed by hand, juices reserved
• Kosher salt and freshly ground black pepper
• 1 cup coarsely crumbled feta
• 8 large eggs
• 1 tablespoon chopped flat-leaf parsley
• 1 tablespoon chopped fresh cilantro
• Warm pita bread

1. Preheat oven to 425u0b0F. 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 and cilantro. Serve with pita for dipping.

olive oil, onion, garlic, jalapeufos, chickpeas, sweet paprika, ground cumin, tomatoes, kosher salt, feta, eggs, flatleaf parsley, fresh cilantro, pita bread

Taken from www.epicurious.com/recipes/food/views/poached-eggs-in-tomato-sauce-with-chickpeas-and-feta-368963 (may not work)