3 tablespoons good olive oil
1 large chopped yellow onion
1 red or green bell pepper, seeded and 1/2-inch diced
1 jalapeno pepper, seeded and minced
1 (28-ounce) can diced tomatoes and juice
1 can of chickpeas drained
2 Tbs of Curried Chickpea Spice Blend
Kosher salt and freshly ground black pepper
6 extra-large eggs
5 ounces feta, crumbled
2 tablespoons roughly chopped fresh parsley
Whole-wheat pita bread, toasted, for serving
- Preheat the oven to 375 degrees F.
- Heat the oil in a large (12-inch) ovenproof saute pan over medium heat. Add the onion and saute until brown then add the bell pepper, and jalapeno pepper and cook over medium to medium-high heat for 10 minutes, stirring occasionally, until the vegetables are tender and starting to brown. Stir in the Curried Chickpea Spice Blend and add the diced tomatoes and drained chickpeas, salt and black pepper. Bring to a boil, lower the heat, and simmer for 10 minutes, until the sauce thickens, stirring occasionally.
- Off the heat, carefully break the eggs, one at a time and lay ontop of the tomato mixture. Crumble the feta around the eggs, sprinkle with salt and pepper, and bake for 15 to 20 minutes, until the egg whites are firm but the yolks are still runny. Sprinkle with the parsley and serve from the pan with the pita bread.