EGGS AND CHICKPEAS IN SPICY TOMATO SAUCE
I like spicy tomato sauce and eggs so I just came up with this one morning and threw in some eggs. It's quick and easy and tastes good.
Provided by Jamilahs_Kitchen
Categories Breakfast
Time 20m
Yield 4 eggs, 2 serving(s)
Number Of Ingredients 8
Steps:
- Simmer sauce in a skillet along with jalepeno juice, olive oil, sea salt.
- Carefully break whole eggs into the simmering sauce.
- add the chickpeas and sliced jalepenos.
- Allow eggs to firm up and whiten.
- You can serve the eggs like this or flip them in the sauce carefully and cook on the other side depending on preference.
- Remove some sauce and chickpeas and place eggs on top.
- Sprinkle some cheese.
- Server with yogurt if prefered and fresh pita bread.
Nutrition Facts : Calories 822.9, Fat 48.2, SaturatedFat 11.7, Cholesterol 441.1, Sodium 2915.4, Carbohydrate 69.3, Fiber 13, Sugar 11.2, Protein 31.9
POACHED EGGS IN TOMATO SAUCE WITH CHICKPEAS AND FETA
Popular in Israel, this shakshuka works for breakfast, lunch, or dinner.
Provided by Bon Appétit Test Kitchen
Categories Egg Tomato Breakfast Brunch Vegetarian Quick & Easy Low Cal Feta Chickpea Healthy Simmer Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 46 servings
Number Of Ingredients 14
Steps:
- 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, 5-8 minutes. Garnish with parsley and cilantro. Serve with pita for dipping.
GINGERY CHICKPEAS IN SPICY TOMATO SAUCE
One of my favorite vegetarian/vegan meals. It's wonderful served with a green salad and soft flatbread. I've provided directions for both stovetop and crock-pot cooking methods, although I originally found the recipe in Judith Finlayson's 150 Best Slow Cooker Recipes.
Provided by appleydapply
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot or Dutch oven, heat oil over medium heat. And diced onion and cook, stirring, for about 10 minutes, until it begins to brown.
- Add garlic, ginger, cumin, salt, and pepper. Cook, stirring, for 1 minute.
- Add balsamic vinegar and tomatoes, and bring to a boil over medium-high heat.
- Stir in chickpeas, reduce heat to low.
- Cover and simmer 45 minutes, lifting lid to stir occasionally.
- When serving, top each bowl with chopped green onions if desired.
- Slow cooker method: after step 3, add chickpeas to crock-pot. Pour in hot tomato mixture and stir to combine. Cook on high for 2-3 hours, or low for 6 hours.
EGGS POACHED IN TOMATO SAUCE
This is very old recipe given to my by my mother-in-law. Serve over penne or pasta of your choice.
Provided by Bren
Categories World Cuisine Recipes European Italian
Time 1h25m
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until tender, about 5 minutes.
- Stir tomato sauce, red wine, parsley, basil, oregano, salt, pepper, bay leaf, and red pepper flakes with the onion and garlic; bring to a simmer, reduce heat to low, and cook until the sauce has thickened, about 45 minutes.
- Crack eggs into a bowl one at a time and gently slide them into the tomato sauce; cook until beginning to firm, 2 to 3 minutes. Spoon sauce over the eggs to cover. Place a lid on the skillet and simmer until sauce has thickened, about 30 minutes.
Nutrition Facts : Calories 354 calories, Carbohydrate 32.1 g, Cholesterol 372 mg, Fat 17.8 g, Fiber 8.3 g, Protein 19.9 g, SaturatedFat 4.2 g, Sodium 3002.6 mg, Sugar 21.7 g
SPICY CREAMY CHICKPEAS WITH RUNNY EGGS AND PROSCIUTTO
A fragrant tomato-cream bath gives humble chickpeas a taste of the good life.
Provided by Andy Baraghani
Categories Bon Appétit Chickpea Dinner One-Pot Meal Prosciutto Milk/Cream Paprika Rosemary Egg
Yield 2 servings
Number Of Ingredients 12
Steps:
- Heat oil in a medium skillet over medium. Cook garlic and rosemary (if using), tossing, until garlic is golden brown and rosemary crisps up slightly but isn't browned, about 30 seconds for rosemary and 2 minutes for garlic. Transfer rosemary to a plate.
- Add chickpeas, tomato paste, and paprika to skillet and cook, stirring often, until coated, about 1 minute. Mix in cream, season with kosher salt and lots of pepper, and bring to a simmer.
- Crack eggs into chickpea mixture and season them with kosher salt. Cover (a baking sheet works great if you don't have a matching lid) and cook until white parts of eggs are set but yolks are still runny, about 2 minutes. Remove from heat and drape prosciutto around eggs. Crumble rosemary on top and sprinkle with sea salt, if desired, and more pepper. Serve with flatbread.
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