Ingredients
Instructions
Preparation
- Preheat oven to 375°F (190°C).
Cooking
- Heat olive oil in a large, oven-safe skillet over medium-low heat. Add sliced onion and bell pepper. Cook gently, stirring occasionally, until very soft, about 20 minutes.
- Add garlic and sauté for 1-2 minutes until fragrant. Stir in cumin, sweet paprika, smoked paprika, and cayenne; cook for 1 minute to toast the spices.
- Add the chopped tomatoes with their juices and chickpeas. Season with the salt and black pepper. Simmer over medium heat, stirring occasionally, until the sauce thickens, about 10 minutes. Taste and adjust seasoning as needed.
- Stir in crumbled feta evenly throughout the sauce.
Baking
- Using a spoon, make small wells in the sauce and gently crack the eggs into the wells. Season the eggs with salt and pepper.
- Transfer the skillet to the oven and bake until the egg whites are just set but yolks are still runny, about 7-10 minutes.
Serving
- Remove from the oven and sprinkle with chopped cilantro. Serve immediately with hot sauce on the side if desired.
Plating & Garnishing
- Base: Serve straight from the skillet for a rustic, family-style presentation.
- Finish: A scattering of fresh cilantro, crumbled feta, and warm crusty bread on the side.
Safety & Quality: Ensure eggs are cooked until whites are set to minimize risk of foodborne illness. Store leftovers refrigerated for up to 3 days, but note that the poached egg texture is best when fresh.