José Andrés Chickpeas Tomatoes And Eggs Recipes

JOSé ANDRéS' CHICKPEAS, TOMATOES, AND EGGS

José Andrés' Chickpeas, Tomatoes, and Eggs image

Time 20m

Number Of Ingredients 8

Ingredients

Extra Virgin Olive Oil (a lot!)
4-6 garlic cloves unpeeled or peeled
2 15.5oz cans chickpeas saving the liquid
1 28-oz can crushed tomatoes or 1-2 jars of your preferred tomato sauce
Pimentón
Salt
Eggs (2 per person)
Crusty bread (for serving/dipping)

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

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.

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