Eggs and Chickpeas in Spicy Tomato Sauce
Transform your mealtime with this vibrant and hearty dish of Eggs and Chickpeas in Spicy Tomato Sauce. Perfect for brunch or an easy weeknight dinner, this recipe layers bold flavors with a satisfying texture, featuring tender chickpeas simmered in a smoky, spiced tomato sauce infused with cumin, paprika, and a hint of chili flakes. Soft, poached eggs nestle in the rich sauce, creating a luscious combination that pairs beautifully with crusty bread for scooping. Fresh parsley and optional crumbled feta add a pop of brightness and creaminess to each bite. With just 35 minutes from prep to table and packed with protein and zesty flavors, this skillet dish is a nutritious, one-pan wonder you’ll want to make again and again.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion
- 3 cloves garlic cloves
- 1 medium red bell pepper
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon chili flakes
- 1 14-ounce can crushed tomatoes
- 1 15-ounce can canned chickpeas, drained and rinsed
- 4 eggs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 0.25 cup feta cheese, crumbled (optional)
- 4 slices crusty bread, for serving
Instructions
Heat the olive oil in a large skillet over medium heat.
Dice the onion, mince the garlic, and chop the red bell pepper. Add them to the skillet and sauté for 5-7 minutes, or until softened.
Stir in the cumin, smoked paprika, and chili flakes. Cook for 1 minute until fragrant.
Pour in the crushed tomatoes and stir to combine. Bring to a simmer and let cook for 10 minutes, stirring occasionally, until the sauce thickens slightly.
Stir in the drained and rinsed chickpeas, salt, and black pepper. Let simmer for another 3-5 minutes to heat the chickpeas through.
Using the back of a spoon, make four small wells in the sauce. Crack an egg into each well.
Cover the skillet with a lid and cook the eggs over medium heat for 5-7 minutes, or until the whites are set but the yolks remain runny.
Remove the skillet from the heat and sprinkle with chopped parsley and crumbled feta, if using.
Serve hot with slices of crusty bread for dipping into the sauce and eggs.
Nutrition Facts
Calories |
405 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.2 g | 23% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 199 mg | 66% | |
| Sodium | 1087 mg | 47% | |
| Total Carbohydrate | 43.8 g | 16% | |
| Dietary Fiber | 7.4 g | 27% | |
| Total Sugars | 9.3 g | ||
| Protein | 18.2 g | 36% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 182 mg | 14% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 711 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
