Poached Eggs in Chickpea-Tomato Ragu

13 Jun


Poached Eggs with Chickpea Tomato Ragu
Serves 4


  • 1/4 cup olive oil
  • 1 onion, chopped
  • 2 jalapenos, chopped (leave seeds out to make it less spicy)
  • 4 garlic cloves, chopped
  • 1 (15oz) can garbanzo beans, drained and rinsed
  • 1 1/2 tsp. smoked paprika
  • 1 tsp. cumin, freshly ground
  • 1 (28oz) can crushed tomatoes
  • salt and pepper, to taste
  • 1 cup feta, crumbled
  • 4 large eggs
  • 1 Tbsp. flat-leaf parsley, chopped
  • Pita Bread, for dipping


  1. Preheat oven to 425F.
  2. Heat oil in a large cast-iron skillet over medium heat.
  3. Add onions and jalapenos until soft, about 5 minutes.  Add garlic until fragrant, ~2 minutes.
  4. Add garbanzo beans, paprika, and cumin until fragrant, ~2 minutes.
  5. Add crushed tomatoes and bring to a boil.  Reduce heat to a simmer and allow to reduce by half, ~20 minutes.
  6. Season with salt and pepper to taste and add feta.
  7. Make 4 indents in the mixture with the back of a spoon and crack eggs into each indent.  Bake until whites are just set.
  8. Garnish with parsley and serve with warm pita bread.
1 Comment

Posted by on June 13, 2012 in Beans, Breakfast/Brunch, Entrees, Uncategorized


Tags: , , , , ,

One response to “Poached Eggs in Chickpea-Tomato Ragu

  1. Sandi

    June 15, 2012 at 9:14 am

    I have to try this! It looks delicious!!


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