Welcome to a brand new week. Glad you’re here!
Here’s a Monday win for you: Baked Israeli eggs – a beautiful dish with so, so much functionality. My kind of recipe…
There’s really no meal associated with this dish. Breakfast? yes. Dinner for 6 – absolutely. Just wait until you pull this out of the oven at a dinner party (this is great for your vegetarian friends too). Or make individual bowls for dinner, and pop the leftovers in the fridge for work tomorrow.
sidetone — This would be gorgeous served with a ripped pieces of crusty french bread. GF like me? Toast a corn tortilla and prepare to dip!
What you’ll need:
1 Tbsp. olive oil
2 garlic cloves, minced
1/4 onion, minced
1/2 jalapeño pepper (or serrano), seeded (kind of) and minced
1 tsp. ground cumin
1 Tbsp. dried oregano
1/4 cup fresh parsley, minced
1 14.5 oz can diced tomatoes
2/3 14.5 oz can chickpeas, drained & rinsed
1/3 cup plain non-fat greek yogurt
1/4 cup crumbled feta
- Preheat oven to 400 degrees
- Heat oil in a sauce pan and add garlic, onion and jalapeño. Brown.
- Add chickpeas and cook for 5 minutes, stirring occasionally
- Add tomatoes, oregano, cumin and parsley
- Cook 10 minutes at a low boil to reduce some of tomato juices
- Fold in yogurt
- Pull out baking dishes and fill with mixture about 3/4 of the way up
- Sprinkle feta
- Careful with this! Too much feta can way, way overdo the salt in this dish.
- Crack eggs on top of mixture. Add salt and pepper.
- Take this slow, and try to be deliberate about where your eggs land. If you’re doing one large dish, make sure you leave space for all of the eggs!
- Bake for 8-10 minutes (ish) to cook eggs.
- It’s very hard to put a bake time in this recipe. Basically, the best I can tell you is to keep an eye on your eggs. You’ll see them start to whiten towards the center. As the white approaches the yolk, pull them out and let them rest (they’ll keep cooking that last little bit right in the dish).