Eggs In Tomato Sauce With Chickpeas And Feta Recipes

POACHED EGGS IN TOMATO SAUCE WITH CHICKPEAS AND FETA

Poached Eggs in Tomato Sauce With Chickpeas and Feta image

Popular in Israel, this shakshuka works for breakfast, lunch, or dinner.

Provided by Bon Appétit Test Kitchen

Categories Egg Tomato Breakfast Brunch Vegetarian Quick & Easy Low Cal Feta Chickpea Healthy Simmer Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 46 servings

Number Of Ingredients 14

Ingredients

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

Steps:

Preheat oven to 425°F. Heat oil in a large ovenproof skillet over medium-high heat. Add onion, garlic, and jalapeños; cook, stirring occasionally, until onion is soft, about 8 minutes. Add chickpeas, paprika, and cumin and cook for 2 minutes longer.
Add crushed tomatoes and their juices. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until sauce thickens slightly, about 15 minutes. Season to taste with salt and pepper. Sprinkle feta evenly over sauce. Crack eggs one at a time and place over sauce, spacing evenly apart. Transfer skillet to oven and bake until whites are just set but yolks are still runny, 5-8 minutes. Garnish with parsley and cilantro. Serve with pita for dipping.

POACHED EGGS WITH TOMATO SAUCE, CHICKPEAS AND FETA

Poached Eggs with Tomato Sauce, Chickpeas and Feta image

Poached Eggs in Tomato Sauce with Chickpeas and Feta

Provided by Clean Eating Online

Time 35m

Yield 4

Number Of Ingredients 14

Ingredients

¼ cup extra virgin 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 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

Steps:

Preheat oven to 425°F. Heat oil in a large ovenproof skillet over medium-high heat. Add onion, garlic, and jalapeños; cook, stirring occasionally, until onion is soft, about 8 minutes. Add chickpeas, paprika, and cumin and cook for 2 minutes longer.
Add crushed tomatoes and their juices. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until sauce thickens slightly, about 15 minutes. Season to taste with salt and pepper. Sprinkle feta evenly over sauce. Crack eggs one at a time and place over sauce, spacing evenly apart. Transfer skillet to oven and bake until whites are just set but yolks are still runny, 5-8 minutes. Garnish with parsley and cilantro. Serve with pita for dipping.

Nutrition Facts : Nutrition Information Calories 358 Fat

ROASTED EGGPLANT AND CHICKPEAS WITH TOMATO SAUCE

Roasted Eggplant and Chickpeas With Tomato Sauce image

Eggplant is always a good, substantial vegetable to use for a vegetarian main dish. The chickpeas and the feta provide plenty of protein. Vegans can leave out the feta and substitute sugar or agave nectar for the honey.

Provided by Martha Rose Shulman

Categories dinner, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1/4 cup extra virgin olive oil
2 garlic cloves, minced
1 28-ounce can chopped tomatoes, with juice, pulsed to a coarse purée
1 teaspoon mild honey (more to taste)
1/4 to 1/2 teaspoon cinnamon, to taste
Salt to taste
1 large or 2 medium eggplants (about 1 1/4 pounds), cut into 1/3-inch-thick slices
3 cups cooked chickpeas (2 cans, drained and rinsed, or, 1 1/2 cups dried - about 3/4 pound
4 ounces feta, crumbled (3/4 cup
1 teaspoon dried oregano, preferably Greek or Turkish

Steps:

Make the tomato sauce. Heat 1 tablespoon of the olive oil in a heavy skillet or wide saucepan over medium heat, and add the garlic. Cook, stirring, until it smells fragrant, about 30 seconds, and add the tomatoes, honey, salt to taste and cinnamon. Cook over medium heat until the tomatoes have cooked down and the sauce is fragrant, about 20 minutes. Taste and adjust seasonings.
Meanwhile, heat the oven to 425 degrees. Line a baking sheet with aluminum foil and brush the boil with olive oil. Place the eggplant slices on the baking sheet, salt lightly and brush with olive oil. Place in the oven and bake 20 minutes, or until eggplant is lightly browned and soft all the way through. Remove from the heat. Fold the aluminum foil over and crimp the edges together so that the eggplant steams as it cools. Do this in batches if you need more than one baking sheet. Turn the oven down to 350 degrees.
Oil a 2-quart baking dish or gratin. Place the chickpeas in the baking dish and stir in 1 cup of the tomato sauce. Layer the eggplant over the chickpeas and top with the remaining tomato sauce. Sprinkle the feta over the top and drizzle on any remaining olive oil. Sprinkle with the oregano and cover tightly with foil. Bake 30 minutes. Uncover and bake another 10 minutes, until the dish is bubbling.

Nutrition Facts : @context http, Calories 310, UnsaturatedFat 10 grams, Carbohydrate 34 grams, Fat 16 grams, Fiber 11 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 789 milligrams, Sugar 12 grams

EGGS AND CHICKPEAS IN SPICY TOMATO SAUCE

Eggs and Chickpeas in Spicy Tomato Sauce image

I like spicy tomato sauce and eggs so I just came up with this one morning and threw in some eggs. It's quick and easy and tastes good.

Provided by Jamilahs_Kitchen

Categories Breakfast

Time 20m

Yield 4 eggs, 2 serving(s)

Number Of Ingredients 8

Ingredients

2 cups tomato sauce
1/3 cup pickled jalapeno pepper juice
8 slices pickled jalapeno peppers
4 eggs
1 (15 ounce) can drained chickpeas (can use less if you like)
1/2 teaspoon sea salt
2 ounces olive oil
2 ounces grated cheese (my husband likes sharp cheddar on his eggs)

Steps:

Simmer sauce in a skillet along with jalepeno juice, olive oil, sea salt.
Carefully break whole eggs into the simmering sauce.
add the chickpeas and sliced jalepenos.
Allow eggs to firm up and whiten.
You can serve the eggs like this or flip them in the sauce carefully and cook on the other side depending on preference.
Remove some sauce and chickpeas and place eggs on top.
Sprinkle some cheese.
Server with yogurt if prefered and fresh pita bread.

Nutrition Facts : Calories 822.9, Fat 48.2, SaturatedFat 11.7, Cholesterol 441.1, Sodium 2915.4, Carbohydrate 69.3, Fiber 13, Sugar 11.2, Protein 31.9

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