Directions:
- 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, 58 minutes. Garnish with parsley and cilantro. Serve with pita for dipping.
- Per serving: 358 calories, 22 g fat, 22 g carbohydrates Nutritional analysis provided by Bon Appétit
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 597.25 Kcal (2501 kJ) | ||
| Calories from fat | 317.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.23g | 54% | |
|---|---|---|---|
| Cholesterol | 405.38mg | 135% | |
| Sodium | 1087.29mg | 45% | |
| Potassium | 961.18mg | 20% | |
| Total Carbs | 45.19g | 15% | |
| Sugars | 10.87g | 43% | |
| Dietary Fiber | 4.9g | 20% | |
| Protein | 30.33g | 61% | |
| Vitamin C | 30.5mg | 51% | |
| Iron | 5.9mg | 33% | |
| Calcium | 375.3mg | 38% | |
| Amount Per 100 g | |||
| Calories | 119.99 Kcal (502 kJ) | ||
| Calories from fat | 63.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.08g | 54% | |
|---|---|---|---|
| Cholesterol | 81.44mg | 135% | |
| Sodium | 218.44mg | 45% | |
| Potassium | 193.1mg | 20% | |
| Total Carbs | 9.08g | 15% | |
| Sugars | 2.18g | 43% | |
| Dietary Fiber | 0.98g | 20% | |
| Protein | 6.09g | 61% | |
| Vitamin C | 6.1mg | 51% | |
| Iron | 1.2mg | 33% | |
| Calcium | 75.4mg | 38% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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