Wednesday, March 11, 2015

Poached Eggs in Tomato Sauce with Chickpeas and Feta

We're pretty big meat lovers in this house, but at least once a week we try to eat vegetarian. It's better for the budget and better for the planet. Poached eggs are a pretty delicious substitute for meat in a meal. I mean, who doesn't love runny egg goodness all over their dinner? Well, even if you like your eggs a little more on the solid side, poached eggs are still pretty amazing.

This recipe from Bon Appetit is in our regular rotation. It checks all the boxes of our at-least-once-a-week vegetarian meal needs:
- Easy
- Quick
- Cheap
- Absolutely delicious

This is a winner. We make this at least once a month, sometimes more. We like to try new things a lot so for a recipe to be in the rotation as often as about every 3 weeks is a pretty big deal. Seriously, do you, your budget, and the planet a favor and make this sometime soon. 

Poached Eggs in Tomato Sauce with Chickpeas and Feta
From: Bon Appetit
Servings: 4 servings (2 eggs per serving)
Time: about 45 minutes

1/4 cup olive oil
1 onion, chopped
4 cloves of garlic, minced (Or more if you're like us and love garlic. I usually use about 6)
2 jalapenos, seeded and chopped
1 can (15oz) chickpeas, drained and rinsed
2 tsp Hungarian sweet paprika
1 tsp ground cumin
1 can (28oz) peeled diced tomatoes (Don't drain, keep those juices in there)
1 cup feta, crumbled
8 eggs
salt and pepper to taste

Prheat over to 425 degrees.

Heat oil over medium-high heat in a large ovenproof skillet. Add onion, garlic, and jalapenos. Cook until onion is soft, about 8 minutes, stirring occasionally.

Add chickpeas, paprika, and cumin, stir to combine and cook for 2 minutes longer.

Add tomatoes and their juices, bring to a boil. Reduce heat to medium-low and simmer until sauce thickens, about 15 minutes, stirring occasionally. Season to taste with salt and pepper. Sprinkle feta evenly over sauce.

Create a little hole/pocket in the sauce; crack one egg and place in the hole/pocket. Repeat with all the eggs, spacing evenly apart. 

Transfer skillet to oven and pake until whites are just set, but yolks are still runny, about 8-10 minutes.

*As previously stated, I like my yolks runny. If you're not like me, leave this in the oven longer (about 12-15 minutes) for solid yolks.

Nutirition Information:
Calories 522, Total Fat 31 g, Saturated Fat 7 g, Cholesterol 435 mg, Sodium 809 mg, Carbohydrates 40 g, Fiebr 10 g, Sugars 15 g, Protein 26 g. 


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