Stovetop, Frying pan
Peel & slice the onion.
Heat a drizzle of olive oil in a pan over medium-high heat. Add the onion (reserve a few slices for garnish). Add a pinch of salt. Cook for 2 min, stirring frequently.
Drain & add the chickpeas to the pan. Season with salt & pepper. Cook, stirring for 3 more min.
Add the tomato purée or crushed tomatoes. Stir to combine.
Using a wooden spoon, make little wells in the sauce for the eggs. Crack the eggs into the wells. Cook for 2 min over medium heat. Then cover & let cook for an additional 3 min.
Remove from heat. Add the crumbled feta & a few slices of raw red onion over top. Season with salt & pepper. Top with torn basil leaves (optional). Dip bread into your saucy eggs & enjoy!
Average estimated amount for one serving
On average, one serving of the recipe "Poached Eggs in Chickpea Tomato Sauce" contains 490 Energy, 22 g of Fat, 41 g of Carbohydrates, 25 g of Protein.