Ingredients
Scale
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, finely diced
- 1 red bell pepper, seeded and diced
- 3 cloves garlic, minced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (28 oz) crushed tomatoes or tomato purée
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon crushed red pepper flakes (optional)
- 4 to 6 large eggs
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell pepper. Cook for about 5 to 7 minutes, stirring occasionally, until the vegetables are soft and the onions become translucent.
- Stir in the minced garlic, cumin, smoked paprika, and red pepper flakes. Cook for just 1 minute until the spices become fragrant. Be careful not to burn the garlic, as it can turn bitter.
- Pour in the crushed tomatoes and the chickpeas. Season with salt and pepper. Reduce the heat to low and let the sauce simmer for about 10 minutes. The sauce should thicken slightly and the flavors should meld together beautifully.
- Use the back of a large spoon to make 4 to 6 small wells in the tomato mixture. Carefully crack one egg into each well. Cover the skillet with a lid and cook for 5 to 8 minutes. The eggs are ready when the whites are set but the yolks are still slightly runny.
- Remove the skillet from the heat. Sprinkle the crumbled feta cheese and fresh parsley over the top. Serve immediately while hot, directly from the pan.
- Cook Time: 35 minutes
- Diet: Vegetarian