- Prep Time:
- 10 min
- Cook Time:
- 25 min
- 1 tbsp ( 15 mL ) extra virgin olive oil
- 1 small onion, diced
- 1 yellow pepper, diced
- 1 jalapeño, diced
- 1 tsp ( 5 mL ) thyme
- 1 tsp ( 5 mL ) oregano
- 2 garlic cloves, minced
- 2 tbsp ( 30 mL ) tomato paste
- 14 oz ( 400 g ) can diced tomatoes
- ½ cup ( 125 mL ) chickpeas, drained & rinsed
- salt and pepper to taste
- ⅓ cup ( 75 mL ) feta cheese, crumbled
- 4 eggs
- fresh basil, for serving
Heat oil in an 11-inch skillet over medium-high heat. Add onion, yellow pepper, and jalapeño, stirring occasionally for 3-4 minutes. Add the thyme, oregano, garlic, and tomato paste and cook for another 2 minutes.
Add the diced tomatoes and bring to a low boil, reduce heat to medium-low add the chickpeas. and simmer, stirring occasionally for 5-10 minutes. Season to taste with salt and pepper then stir in feta.
Using the bottom of a ladle, make four indentations into the sauce for the eggs. Crack eggs one at a time and place into the individual indentations.
Cook until egg whites have set, but the yolks are still runny, approximately 6-8 minutes. If the top of the eggs is not setting up as desired, cover with a lid for 1-2 minutes. Do not leave the lid on too long or you will lose the yellow in the yolk. Garnish with fresh basil.