Nope, I am not going to tire you with a run-of-the-mill breakfast this morning…or another boring ‘ole smoothie. And nope, you do not have to get up at the break of dawn to prepare it either! The recipe that I am sharing is taken pretty much straight from Bon Appetit and it is scary what an easy and refreshing change this is for breakfast! I love that it utilizes stock pantry/fridge items–nothing fancy schmancy (I don’t know how to spell that word–probably means I shouldn’t be using it?!) here! Plus, the flavor…I can’t wait for you to dip a hunk of your favorite toasted bread in this sauce–it is going to blow your mind!!! It is a perfect weekend breakfast..or lunch…or dinner!
Not your average poach
- 1/4 c EVOO
- 1 large onion, finely chopped
- 4 garlic cloves, coarsely chopped
- 2 jalapenos, seeded, finely chopped (use one if you are not into the heat!)
- 1 15 oz can chickpeas, drained
- 1 t sweet paprika
- 1 t smoky paprika
- 2 t ground cumin
- 1 28 oz can whole peeled tomatoes, do a rough crush with a fork
- freshly ground salt and pepper, to taste
- 1 c feta, coarsely chopped
- 8 large eggs
- 1 T fresh italian parsley, finely chopped
- 1 T fresh cilantro, finely chopped
- Multi-grain bread toasted with a dab of butter
Preheat oven to 425 degrees F.
Heat oil in a large oven proof skillet over medium. Add onion, garlic, and jalapeno until the onion is soft–~10 minutes. Add chickpeas, cumin, and paprikas, cover and cook for a couple of minutes. Remove the lid, stir in the crushed tomatoes and simmer another ~10 mintues. Turn off the heat. Sprinkle the feta cheese over the top of the tomato mixture. Carefully crack the eggs (so you do not bust the yolk) and space the eggs evenly over the dish. Sprinkle some salt, pepper, and cayenne pepper over the eggs and put the pan in the oven. Bake for 5-8 minutes–until the eggs whites are done, but the yolks are still soft. Serve with cilantro and parsley as the garnish and multi-grain toast for dippng.