Ingredients
- 2 tablespoons salted butter
- 1 medium onion, finely diced
- 1 red pepper, finely diced
- 2 cloves garlic, minced
- 1 ½ cups chicken broth
- 1 cup crushed tomatoes
- 1 ½ teaspoons smoked paprika
- 1 teaspoon ground cumin
- 6 tablespoons tomato paste
- 1 teaspoon salt (plus more for the eggs)
- Black pepper to taste
- 1 cup canned chickpeas (garbanzo beans), rinsed and drained
- 5 eggs
- Feta cheese crumbles (optional, for garnish)
- Fresh cilantro or parsley sprigs (optional, for garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- In an oven-safe pan, melt the butter over medium heat. Add the diced onion and red pepper, and sauté until the vegetables are softened, about 4-5 minutes.
- Add the minced garlic and stir for 1 minute until fragrant.
- Stir in the chicken broth, crushed tomatoes, smoked paprika, and cumin. Cook for a few minutes to reduce the broth slightly.
- Mix in the tomato paste, chickpeas, salt, and black pepper. Heat for an additional 2-3 minutes.
- Remove the pan from the heat. Create 5 wells in the sauce with the back of a spoon, then crack the eggs into the wells. Season the eggs with salt and pepper to taste.
- Transfer the pan to the oven and bake for 8-12 minutes, or until the eggs are cooked to your desired doneness.
- Garnish with feta cheese crumbles and fresh cilantro or parsley, if desired. Serve hot with warm bread for dipping.
Notes
- For a vegetarian version, omit the chicken broth and use vegetable broth instead.
- Adjust the doneness of the eggs according to your preference, from runny yolks to firm eggs.
- Serve with pita or crusty bread for the best dipping experience.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 240 kcal
- Sugar: 6g
- Sodium: 590mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 186mg
