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Poached Eggs with Cheese & Chickpeas

Easy, one pan, vegetarian and delicious are all descriptive of this recipe.

Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 3 to 4
Author Janssen Bradshaw

Ingredients

  • 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
  • 3 eggs

Instructions

  1. Preheat oven to 425 degrees.
  2. 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.
  3. Add the chickpeas, paprika and cumin, cooking for about one minute, stirring to coat the chickpeas and onions with the spices.
  4. 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.
  5. Remove from heat and sprinkle the cheese over the top. Crack the eggs on top, spacing them evenly apart.
  6. 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.
  7. Serve immediately.

Recipe Notes

(adapted from Bon Appetit)