Recipe Intro From feedfeed
This recipe is featured in our Weekly Meal Planner here!
3 tbsp extra-virgin olive oil2 chiles or 1 jalapeño, finely chopped1 small onion, chopped1 tbsp sugar4 cloves garlic, crushed1/2 tsp cumin seeds1 1/2 tsp Winter Spice Seasoning (Optional)1 tsp kosher salt1/2 tsp black pepper1 tsp. ground cumin1 1/2 tsp red chili powder (spicy kind)1 tbsp. paprika2 cups crushed tomatoes2 cups cooked chickpeas, drained1/4 cup water4-6 large eggs2 tbsp cilantro, dill, parsley, chopped
2 tbsp Sheep’s Feta CheeseFresh crusty bread or pita
In a deep skillet, heat the olive oil, add onions and sugar and cook about 6 minutes until translucent (do not brown)
Add crushed garlic, chopped chillies, and cumin seeds ~ fry 2 minutes.
Add the Winter Spice mix (if using) and the rest of the ground spices and cook 3 minutes, stirring to incorporate everything.
Add the crushed tomatoes, chickpeas and 1/4 cup water. Cover and cook for about 10-15 min.
Smooth mixture into base of skillet and gently crack 4-6 eggs on top. Spoon some of the tomato sauce over and around the eggs. Immediately cover and cook approx 4-5 min or until eggs are cooked through to your desired preference (runny or semi solid yolk).
With a large spatula, gently remove sauce and eggs onto plates and top with chopped herbs and serve with crusty bread or pita. Enjoy!