Flat Broke with Two Goats

by Jennifer McGaha

garlic, chopped •1 to 2 jalapeños, seeded, finely chopped •1 (15-ounce) can chickpeas, drained •2 teaspoons Hungarian smoked paprika •1 teaspoon ground cumin •1 (28-ounce) can crushed tomatoes •Salt and freshly ground black pepper •1 cup coarsely crumbled feta •8 large farm-fresh eggs •Chopped fresh cilantro for garnish (optional) •Smoking J’s Fiery Foods chipotle hot sauce or other good quality sauce Preheat oven to 425°. Sauté the onion, garlic, and jalapeño in a large ovenproof skillet over medium-high heat until onion is soft, about 8 minutes. Add chickpeas, paprika, and cumin, and cook for 2 minutes longer. Add crushed tomatoes. Bring to a boil, reduce heat to medium-low, and simmer about 15 minutes. Take off heat. Season to taste with salt and pepper. Sprinkle feta evenly over sauce. Crack eggs one at a time and place over sauce, spacing evenly apart. Transfer skillet to oven, and bake until whites are just set but yolks are still runny, 5 to 8 minutes. Garnish with cilantro. Serve with hearty brown bread and, of course, hot sauce.