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!!