Poached Eggs in Tomato Sauce with Chickpeas and Feta

Ingredients

• 15 ounce garbanzo beans drained canned
• 28  canned tomatoes whole crushed peeled canned
• 8 large eggs 
• 1 cup feta cheese crumbled
• 1 tablespoon flat parsley chopped
• 1 tablespoon cilantro leaves fresh chopped
• 4  garlic clove coarsely chopped
• 1 teaspoon ground cumin 
• 2 teaspoons paprika sweet
• 2  jalapeno seeded finely chopped
• 6 servings pepper black freshly ground
• 0.3 cup olive oil 
• 1 medium onion finely chopped
• 6 servings wholewheat pita breads 

Equipment

• frying pan
• oven

Directions

1. Preheat oven to 425°F.
2. Heat oil in a largeovenproof skillet over medium-highheat.
3. Add onion, garlic, and jalapeños; cook,stirring occasionally, until onion is soft,about 8 minutes.
4. Add chickpeas, paprika,and cumin and cook for 2 minutes longer.
5. Add crushed tomatoes and their juices.Bring to a boil, reduce heat to medium-low,and simmer, stirring occasionally, until saucethickens slightly, about 15 minutes. Seasonto taste with salt and pepper.
6. Sprinkle fetaevenly over sauce. Crack eggs one at a timeand place over sauce, spacing evenly apart.
7. Transfer skillet to oven and bake until whitesare just set but yolks are still runny, 5–8minutes.
8. Garnish with parsley and cilantro.
9. Serve with pita for dipping.
10. Per serving: 358 calories, 22 g fat, 22 g carbohydrates
11. Bon Appétit