Poached eggs in tomato sauce with chickpeas and feta

Ingredients for 4 servings:

• 3 tbsp olive oil
• 1 medium-sized onion(s), finely chopped
• 4 cloves garlic, pressed through a garlic press
• 2 chili peppers, finely diced (e.g. Jalapeño or Serrano, more or less depending on the desired spiciness)
• 1 small can of chickpeas, 400 g can, drained
• 1 gr. can/n tomatoes, peeled, 800 g can, drained (reserve liquid), chopped
• 2 tsp sweet paprika powder
• 1 tsp cumin
• 150 g feta cheese, coarsely crumbled
• 8 large eggs
• salt and pepper
• 1 tbsp flat-leaf parsley, chopped, for decoration

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Shakshuka

Preheat oven to 220°C. Sauté the diced onion and chili in olive oil. Once slightly softened, add the garlic, chickpeas, paprika, and cumin and sauté for about 2 minutes. Add the chopped tomatoes and liquid and simmer over low to medium heat for about 15 minutes, until the sauce thickens slightly. Season with salt and pepper to taste. Pour the sauce into a baking dish, spread the feta over it, and crack the eggs over it. Bake in the oven for 10-20 minutes, until the eggs are set to your desired consistency. Sprinkle with chopped parsley.