Baked Chickpeas, an old comforting favorite for any time of the day...

Photos by Kristin Tetuan

Baked Chickpeas with Eggs & Feta in Tomato Sauce

This hearty vegetarian dish can easily be made for omnivores by adding smoked salmon or crumbled hot Italian sausage.

Serves 4

1½ cups diced white onion (approx 1 medium onion)

4 cloves garlic, minced
2 Tbsp olive oil
½ tsp ground cumin
½ tsp ground chili powder
1 (7oz) can diced green chiles (fire roasted is fine)
2 (15 oz) cans chickpeas, drained
1 (28oz) can diced San Marzano tomatoes
½ tsp kosher salt and fresh cracked pepper
1 cup crumbled feta cheese
4 eggs
4 green onions, diced, (white and green parts fine to use)
2 Tbsp chopped cilantro

Pre-heat oven to 425 degrees. Heat oil in a cast iron pan over high heat on the stovetop and add onion and garlic. Cook until the onion and garlic are soft and translucent, about 5-8 minutes. Add cumin and chili powder and mix well. Next add chiles and chickpeas, and cook for 2 more minutes, mixing well. Next add tomatoes to the pan. Bring to a boil, then turn the heat down and let it simmer for 15 minutes.

Season with salt and pepper and mix feta into the chickpeas. Next create four shallow wells in the chickpeas, and crack an egg into each one without breaking the yolk.

 

Bake chickpeas in the oven for 12-15 minutes, or until you get the yolk the level of firmness that you prefer. Garnish with green onion and cilantro. Serve warm.