Our Bulgarian odyssey continues with a dish so delicious you can have it for breakfast, for lunch or dinner and I mean the same day. I dont know the origin of this dish, nor which part of Bulgaria it is coming from. I can only say it is simply delectable.
The recipe is easy enough to do after a busy day at the office or sleepy saturday morning after partying all night. In the end of the day how difficult is to prepare some some sauce, crack some eggs into it and bake the whole thing in the oven. I find this recipe at it best prepared with Bulgarian White Cheese but if you can’t find one in your nearest Turkish or Easter European Shop that feel free to substitute with Feta.
- 1/4 cup olive oil
- 1 medium onion finely chopped
- 4 cloves garlic chopped
- 2 jalapeño peppers seeded and finely chopped
- 1 can 15 oz chickpeas, drained and rinsed
- 2 tsp. sweet Paprika
- 1 tsp. ground cumin
- 1 28 oz can crushed tomatoes
- 1 cup crumbled Bulgarian White Cheese Feta
- 4-8 eggs see note above
- 2 T. chopped parsley or cilantro optional
- Cooked white rice or pita (for serving
Preheat oven to 425 degrees.
Heat oil in a large ovenproof skillet over medium high heat.
Add onion, garlic and jalapeños and cook until soft, about 8 minutes. Stir occasionally to prevent sticking and burning.
Add chickpeas, paprika, and cumin, and cook for 2 minutes more until you start to smell the spices.
Add tomatoes. Bring to a boil and then reduce heat to medium low. Simmer, stirring occasionally for about 15 minutes, or until sauce thickens. Season with salt and pepper to taste.
Sprinkle feta evenly over sauce
Crack eggs one at a time in to a small bowl and then pour in to the sauce.
Transfer to the oven and bake for 5-8 minutes, or until cooked through to your taste. (I prefer them with set whites and slightly runny yolks, which takes about 6 minutes. You can test by jiggling the pan or pushing gently against the yolk with a spoon.)