Shakshouka

Last night I made an easy and interesting dish that is popular in Tunisia, Israel, Libya, Algeria, Morocco, and Spain. Traditionally it is served for breakfast or brunch, but Shakshouka is also hearty enough to serve as a main dish for dinner. It is pretty rich and spicy, so it is nice to serve it with something light like a fresh green salad and some whole-wheat bread (or pitas) for mopping up the sauce.  This recipe comes from epicurious and includes some garbanzo beans for extra protein. Some Shaksouka recipes also include sauteed bell peppers. This recipe doesn't use any, but I'm sure they'd be a nice addition if you have them available.

Poached Eggs in Tomato Sauce with Chickpeas and Feta (aka Shakshouka)

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

2 teaspoons Hungarian sweet paprika

1 teaspoon ground cumin

1 28-ounce can whole peeled tomatoes, crushed by hand, juices reserved

salt and freshly ground black pepper

1 cup coarsely crumbled 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, 8-10 minutes. Garnish with parsley and cilantro.