José Andrés Chickpeas Tomatoes And Eggs Recipes

JOSé ANDRéS' CHICKPEAS, TOMATOES, AND EGGS

Steps:

• prep- In a large sauté pan, heat up a few tablespoons of (Spanish!) extra virgin olive oil. - Toss in the garlic cloves when the oil is hot, and let them cook until you can smell the garlic, a minute or two. - Add the chickpeas without their liquid and cook for 1-2 minutes to crisp them up in the oil just a bit, then add the tomatoes and chickpea water, and the pimentón. - Stew it all together on medium heat for 3-4 minutes until it's warm and bubbling, then with a spoon, make little pockets in the stew in which to add the eggs. - Carefully crack the eggs into the pockets, and let them poach for 4-6 minutes, until the whites are fully opaque but the yolks are still runny. You can put a lid on the pot if you want to speed this up. - Taste the stew and adjust with salt and more paprika. -Spoon the eggs and stew into bowls (carefully so the yolks don't break!) and drizzle some more olive oil on top and maybe a dusting of pimentón. - Serve hot with crusty bread.

POACHED EGGS IN TOMATO SAUCE WITH CHICKPEAS AND FETA

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.