Poached Eggs in Tomato Sauce with Chickpeas and Feta

When the December issue of Bon Appetit introduced me to shakshuka, a popular dish in Israel, it screamed comfort to me. You crack eggs over a simmering aromatic tomato sauce, seasoned with paprika, cumin, jalapeño, and garlic, and then transfer the skillet to the oven for them to poach. Chickpeas add substance, crumbled feta adds creaminess, and chopped cilantro adds brightness. Place the hot skillet (carefully) in the middle of the table and dig in with pita bread for dipping. If you succeed in poaching the eggs just right, the whites will be set and the yolks will be nice and runny. I was not so successful. After the suggested 5-8 minutes of cooking time, my whites were still clear, so I let them go a little longer and then they overcooked. Alas. It was still delicious, however, and I’ve been blogging long enough to feel comfortable admitting my screw-up. The next morning I redeemed myself. I fried two eggs (perfectly over easy, I might add – I’m more comfortable cooking eggs in a pan than in the oven) and placed them over the leftover tomato sauce/chickpea/feta mixture. Amazing. There are not many meals that I’d gladly eat for breakfast, lunch or dinner, but this is one of them.

The holidays can be a time of stress, whether it’s menu planning for your first Christmas dinner, braving the crowds downtown to find the perfect sweater for uncle so-and-so, or entertaining last minute out-of-town guests. Or in my case, maybe you have a 20 month old who can go from being the sweetest boy in the world to screaming at the top of his lungs when Mommy decides it’s time to leave the children’s section of the bookstore to pay for our books. In the midst of this kind of week, may I suggest this meal as a quick (and more importantly, comforting) weeknight dinner. In 30 minutes it can be on your table, and as soon as you tear off that first piece of pita and dip it into the bubbling sauce, you’ll be reminded of what matters. There is good food to be had. And look at the people sitting around your dinner table – you’re truly lucky to have them. Looking at my own (grown-up) baby reminds me of that baby in a manger, oh so long ago, who embodied love and grace for the world; I don’t know about you, but I could sure use some of that right about now.

(From the December 2011 issue of Bon Appetit)

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*
Kosher 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
Warm pita bread

*I used one 15 oz. can of whole peeled tomatoes, and one 15 oz. can of Muir Glen fire roasted tomatoes (had to make use of what was in my pantry).

**For the 3 of us (yes, Levi actually counts as a whole person now when it comes to serving sizes), I used 5 eggs. I kept the amount of tomato sauce the same, even though the original recipes says it serves 4-6. It makes wonderful leftovers, and you can always fry an egg (or 2) the next morning and place it on top of the sauce.

• Preheat oven to 425°. Heat oil in a large oven-proof 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, 5–8 minutes. Garnish with parsley and cilantro. Serve with pita for dipping..