Bright, smoky tomato base laced with warm paprika and a hint of cumin for depth.
Silky, slightly chunky sauce surrounds tender baked egg yolks with set whites.
Crisp, golden chickpea croutons add crunchy contrast and a nutty, roasted note.
Serve hot for relaxed weekend breakfasts, lively brunches, or a cozy weeknight supper.
Ingredients
- Olive oil (2 tbsp)
- Yellow onion (1 medium, thinly sliced)
- Garlic cloves (3, minced)
- Red bell pepper (1 medium, diced)
- Smoked paprika (2 tsp)
- Ground cumin (1 tsp)
- Red pepper flakes (1/4 tsp, optional)
- Tomato paste (1 tbsp)
- Crushed tomatoes (1 can, 28 oz)
- Salt (1 to 1 1/2 tsp, to taste)
- Freshly ground black pepper (to taste)
- Granulated sugar (1 tsp, optional to balance acidity)
- Canned chickpeas (1 can, 15 oz; drained, patted dry)
- Extra virgin olive oil (1 tbsp for chickpeas)
- Smoked paprika (1/2 tsp for chickpeas)
- Eggs (6 large)
- Feta cheese (1/3 cup crumbled)
- Fresh parsley (1/4 cup chopped)
- Lemon wedges (for serving)
Instructions
- Preheat the oven to 425°F (220°C). Toss the drained, thoroughly dried chickpeas with 1 tbsp olive oil, 1/2 tsp smoked paprika and a pinch of salt. Spread on a baking sheet and roast 20–25 minutes, shaking halfway, until crisp and golden. Set aside.
- Meanwhile, heat 2 tbsp olive oil in a large ovenproof skillet over medium heat. Add the sliced onion and cook 6–8 minutes until soft and translucent.
- Add the diced red bell pepper and cook 5 minutes until softened. Stir in the minced garlic and cook 30–45 seconds until fragrant.
- Stir in 2 tsp smoked paprika, 1 tsp ground cumin and red pepper flakes if using; cook 30 seconds to bloom the spices. Add the tomato paste and cook 1 minute, stirring.
- Pour in the crushed tomatoes, season with 1 to 1 1/2 tsp salt, black pepper and 1 tsp sugar if desired. Simmer gently 8–12 minutes to thicken slightly; taste and adjust seasoning.
- Using the back of a spoon, make six shallow wells in the sauce. Crack one egg into each well, keeping yolks intact. Reduce heat to low, cover the skillet and cook 6–10 minutes until whites are set but yolks remain jammy (cook longer for firmer yolks).
- When eggs are nearly done, sprinkle crumbled feta and chopped parsley over the top. If you prefer, place the skillet under a hot broiler 1–2 minutes to lightly brown the feta—watch carefully.
- Remove from heat, top with the roasted chickpea croutons for crunch, and serve immediately with lemon wedges to squeeze over. Accompany with crusty bread or warm pita if desired.
Tips or Variations
- For a smoky-sweet twist, add a diced smoked tomato or a splash of balsamic during simmering.
- Swap chickpeas for cubed, toasted bread for a classic accompaniment, or add chopped spinach into the sauce for extra greens.