Eggs in Tomato Sauce with Chickpeas and Feta
Transform your breakfast or brunch routine with this hearty and flavorful dish of Eggs in Tomato Sauce with Chickpeas and Feta. Combining the richness of gently poached eggs with a spiced tomato and chickpea base infused with cumin, smoked paprika, and a hint of garlic, this recipe brings Mediterranean-inspired comfort to your table. A sprinkling of tangy crumbled feta and fresh parsley takes the dish to the next level, while optional crusty bread offers the perfect vessel to soak up the luscious sauce. Ready in just 35 minutes, this one-pan meal is as convenient as it is satisfying—ideal for a wholesome family breakfast, brunch, or even a light dinner. Keywords: eggs in tomato sauce, Mediterranean brunch recipe, poached eggs with feta and chickpeas, one-pan breakfast ideas.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.25 teaspoon crushed red pepper flakes (optional)
- 14 ounces canned diced tomatoes (with juice)
- 1 cup canned chickpeas, drained and rinsed
- 4 pieces large eggs
- 0.5 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 loaf crusty bread (for serving, optional)
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the chopped onion and cook, stirring occasionally, until softened, about 5 minutes.
Stir in the garlic, cumin, smoked paprika, and red pepper flakes (if using). Cook for 1-2 minutes until fragrant.
Add the canned diced tomatoes (with their juice) and chickpeas to the skillet. Stir to combine and bring the mixture to a simmer.
Season with salt and black pepper. Simmer uncovered for 10 minutes, stirring occasionally, until the sauce thickens slightly.
Use a spoon to make small wells in the sauce and carefully crack an egg into each well.
Cover the skillet with a lid and cook for 5-8 minutes, or until the egg whites are set but the yolks remain slightly runny (cook longer if you prefer firmer yolks).
Remove the skillet from the heat and sprinkle the crumbled feta cheese and chopped parsley over the top.
Serve immediately with crusty bread for dipping, if desired.
Nutrition Facts
Calories |
2323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.6 g | 121% | |
| Saturated Fat | 31.4 g | 157% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 844 mg | 281% | |
| Sodium | 6057 mg | 263% | |
| Total Carbohydrate | 281.7 g | 102% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 30.1 g | ||
| Protein | 96.5 g | 193% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1047 mg | 81% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 2188 mg | 47% | |
*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.
