Poached Eggs in Tomato Sauce with Chickpeas and Feta

I love it when you stumble on to a healthy, rich, filling and quick Monday night meal.  Just when you thought it couldn't get any better, you can eat this with your fingers!

Cooks Notes:  I used only a small glug of oil (original recipe calls for 1/4 C) and four eggs instead of eight.  Instead of the sweet paprika I used the same volume of smoked paprika tabasco sauce, and pickled jalapenos from a jar I had in the fridge.  I forgot to add feta, but sprinkled parmesan over the pan at the end and it tasted delicious.

This recipe is from my favourite iPhone/iPad app - Epicurious.

Poached Eggs in Tomato Sauce with Chickpeas and Feta

Glug of olive oil
1 medium onion, finely chopped
4 garlic cloves, coarsely chopped
2 tablespoons pickled jalapeños, chopped
1 400g can chickpeas, drained
2 tablespoon of smoked paprika tabasco sauce (in place of 2 teaspoons of sweet paprika)
1 teaspoon ground cumin
1 400g can whole peeled tomatoes, crushed by hand, juices reserved
Salt and freshly ground black pepper
1 cup coarsely crumbled feta (I forgot this)
4 large eggs
1 tablespoon chopped flat-leaf parsley
1 tablespoon chopped fresh cilantro (I forgot this too!)
Warm pita bread

Preheat oven to 200°C. 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, 5–8 minutes. Garnish with parsley and cilantro. Serve with pita for dipping.