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cook time 35 Minutes
yield 4 servings


  • 0.25 c. olive oil
  • 1 medium onion, chopped
  • 4 garlic cloves, chopped
  • 1 (15oz) can chickpeas, rinsed and drained
  • 1 Tbsp. granulated sugar
  • 2 tsp. ground paprika
  • 1 tsp. ground cumin
  • 1 (28oz) can crushed tomatoes
  • Salt and pepper, to taste
  • 1 c. feta, coarsely crumbled
  • 8 large Nellie’s Free Range Eggs
  • 1 Tbsp. fresh parsley, chopped
  • Warm pita bread


  • Heat the oven to 425F (220C).
  • Heat the olive oil in a large iron saucepan over medium-high heat.
  • Add the onion and garlic. Cook, stirring, for about 6 minutes or until the onion is soft.
  • Add the chickpeas, sugar, paprika, and cumin. Cook for 2 more minutes.
  • Add the crushed tomatoes and, stirring, bring the mixture to a boil.
  • Reduce the heat to medium-low and simmer, stirring now and then, for about 15 minutes or until the sauce begins to thicken.
  • Season to taste with salt and pepper.
  • Sprinkle feta evenly over the sauce. DON’T MIX.
  • Crack the eggs one at a time evenly into the sauce, spacing equally apart. Again, DON’T MIX.
  • Bake the whole skillet in the oven for about 8 minutes, or until the egg whites are set but the yolks are still runny.
  • Garnish with parsley and serve with pita for dipping. Or Turkish flatbread, for a less culturally accurate but still delicious meal!
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