This poached eggs with cheese and chickpeas is everything I could ask
for in a meal. First, it’s delicious. Second, it’s vegetarian. Third,
it’s super quick. Fourth, you make it all in one frying pan, start to
finish. I love it (and when Bart took the leftovers to work with him, Ella asked, “How soon can we have that again?”).
This is really good with some
sort of crusty/crunchy bread to dip in it. We had some leftover naan
bread from last week’s Indian takeout that I put in the oven while this
cooked and it got quite crispy. Toasted baguette slices or pitas would
be good too.
Poached Eggs with Cheese & Chickpeas
(adapted from Bon Appetit)
2 Tablespoons olive oil
1/2 an onion, chopped
2 garlic cloves, minced
1 jalapeño, seeded and finely chopped
2 cups or 1 15-ounce can chickpeas, drained
1 teaspoon paprika
1/2 teaspoon ground cumin
1 14-ounce can whole peeled tomatoes
salt and pepper
1/2 cup coarsely crumbled fresh cheese (like feta or queso fresco)
Preheat oven to 425 degrees.
In a large oven-proof skillet, heat the olive oil over medium heat. Add onion, garlic, and jalapeno, cooking for about 5 minutes, until onions are translucent, stirring occasionally.
Add the chickpeas, paprika and cumin, cooking for about one minute, stirring to coat the chickpeas and onions with the spices.
Add the tomatoes and stir, crushing the tomatoes with the back of the spoon (or you can use a fork if that’s easier). Bring to a boil, then reduce the heat and let them simmer about 10 minutes. Add salt and pepper to taste.
Remove from heat and sprinkle the cheese over the top. Crack the eggs on top, spacing them evenly apart.
Slide the whole skillet into the oven and let cook, 5-8 minutes, until the egg whites are opaque, but the yolks are still a little runny.