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Poached Eggs In Tomato Sauce With Chickpeas And Feta

96 faves | 2 recommends
Nutrition per serving    (USDA % daily values)
CAL
590
FAT
107%
CHOL
203%
SOD
65%

Comments

We made this. It is utterly delicious. We did cut the feta cheese down by about a third. And you must trust the recipe. At the end of seven minutes we thought the eggs weren't done enough and we left it in for three more minutes and itwas too much.
Jonathan Johnson   •  25 Feb   •  Report
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Ingredients for 4 servings

1/4 cup olive oil

1 medium onion, finely chopped

4 garlic cloves, coarsely chopped

2 jalapeños, 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

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