Baked Eggs

Here is a delicious, inexpensive, quick to prepare meal that I adapted from Bon Appetit. Serve with a crusty loaf of French bread for dipping.





Baked Eggs with Tomato-Chickpea Sauce and Feta


1 onion, chopped
2 jalapeno peppers, diced
3 cloves garlic, minced
2 tablespoons olive oil
2 teaspoons sweet paprika
1 teaspoon borracho bean seasoning
1 26-ounce box Pomi tomatoes
1 can chickpeas, drained and rinsed
1 cup feta cheese, cut into small cubes
six eggs
parsley
cilantro

In a large saucepan, sweat the onion and the jalapeno in the oil until the onion becomes translucent. Add the garlic and cook until fragrant. Add the paprik and the borracho bean seasoning and cook for 1 minute until the spices become fragrant. Add the crushed tomatoes and the chickpeas and cook over medium-low heat until the sauce thickens slightly. Meanwhile, heat the oven to 400 degrees.  Set three oven-proof dishes on a large cookie sheet. After the sauce has cooked down a bit, turn off the heat and stir the feta cheese into the sauce. Divide the sauce between the oven-proof dishes. Crack two eggs into each dish. Cook in the oven until the whites of the eggs are just set, but the yolks are still runny. You may want to turn the broiler off for a few minutes to finish the cooking. Remove from the oven, and sprinkle the top with chopped cilantro and parsley. Serve with warm bread for dipping.