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Wonderful served in cast iron skillets or atop a collard leaves in muffin cups in the oven. Makes a great breakfast, lunch, or supper meal with lots of protein and lycopene.
Yield: 4
1/4 cup olive oil
1 medium onion, finely chopped
4 garlic cloves, coarsely chopped
2 jalapeños, seeded, finely chopped
1 15-ounce can chickpeas, drained, or sprouted mung beans for a paleo version
2 teaspoons sweet paprika
1 teaspoon ground cumin
1 28-ounce can diced tomatoes, juices reserved
sea salt and freshly ground black pepper
1 cup coarsely crumbled goat or sheep feta
8 large eggs
1 tablespoon chopped flat-leaf parsley
1 tablespoon chopped fresh cilantro
Preheat oven to 425°F. Heat oil in a large ovenproof skillet over medium-high heat. Add onion, garlic, and jalapeños; cook, stirring occasionally, until onion is soft, about 8 minutes. Add chickpeas, paprika, and cumin and cook for 2 minutes longer.
Add crushed tomatoes and their juices. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until sauce thickens slightly, about 15 minutes. Season to taste with salt and pepper. Sprinkle feta evenly over sauce. Crack eggs one at a time and place over sauce, spacing evenly apart. Transfer skillet to oven and bake until whites are just set but yolks are still runny, 5–8 minutes. Garnish with parsley and cilantro.
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1st Keep
 Nonie
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 liseybeast
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