Tomato, Feta and Chickpea Sauce with Poached Eggs (Shakshuka)

This is a popular Israeli dish; you can omit the eggs (and the baking) and serve the sauce over pasta or rice.  Or add chunks of zucchini and make it a stew.

Preheat the oven to 425.

Dice 1 onion, 1 sweet pepper, and mince 4 cloves of garlic and 2 jalapenos.  Saute in 3 T. olive oil in a large ovenproof skillet until the onion and peppers are soft.

Add 1 t. ground cumin, 2 t. ground paprika, and one 12 ounce can of drained, rinsed Chickpeas (garbanzos).  Cook until the onion is nicely coated with spices.

Dice tomatoes to make 4 C.  Add the tomatoes and their juices to the pan, bring to a boil, and then simmer for 15 minutes or until it begins to thicken.  Season with salt and pepper.

Sprinkle 1 C. coarsely crumbled feta cheese evenly over the sauce.  Make 3 or 4 indentations in the sauce and then crack an egg into each one.  Transfer to the oven and bake until the eggs are set, 5-8 minutes depending on how runny you want the yoke.


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