Sunday, November 17, 2019

POUCHED EGGS IN TOMATO SAUCE ENJOY DAN:


POACHED EGGS IN TOMATO SAUCE WITH CHICKPEAS by CHEF DAN:
Serves 4

INGREDIENTS:
3 tablespoon \olive oil
1 onion, finely chopped
4 garlic cloves, coarsely chopped
1 jalapeno, seeded and finely chopped
1 (15 Oz) can chickpeas, drained
2 teaspoon smoked paprika
1 teaspoon EACH ground cumin, curry blend, and turmeric
1 (10 Oz) can RO*TEL diced tomatoes with green chilies
Kosher salt and freshly ground black pepper to taste
1 cup coarsely crumbled feta
4 eggs
1 tablespoon EACH fresh parsley and fresh cilantro
Warm pita bread

DIRECTIONS: (PREHEAT OVEN TO 425 F)
1.   In a cast-iron skillet add oil over medium-high heat when sizzling.
2.   Add onion, garlic and jalapeno; cook stirring for about 6-7 minutes.
3.   Add chickpeas and 4 ingredients and cook 2 minutes longer.
4.   Add tomatoes and their juices.
5.   Bring to a boil reduce heat and to medium-low and simmer, stirring occasionally for about 15 minutes.
6.   Season with salt & pepper to taste.
7.   Sprinkle with feta cheese evenly over the sauce.
8.   Crack eggs one at a time and place over sauce, spacing evenly apart.
9.   Transfer skillet to the oven until whites are set and yolks are runny 5-7 minutes.
10.                Garnish with parsley and cilantro.
11.                Serve with pita bread.

ENJOY DAN:                               SING SONGS & PLANT SEEDS!!


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