Servings: 4 (click to scale)
Ingredients
- 9 oz red bliss potatoes diced
- 1 tsp olive oil
- 1/8 tsp kosher salt
- 1/4 tsp ground black pepper
- 2 tbsp olive oil
- 1 cup yellow onion chopped
- 1 cup red bell peppers diced
- 1 tsp ground cumin
- 1 tsp ground paprika
- 1 Tbsp fresh garlic minced
- 1/8 tsp ground black pepper
- 1/2 cup canned garbanzo beans drained
- 1 1/2 cup canned crushed tomatoes
- 1/3 cup fresh parsley chopped
- 8 each whole egg
- 2 each whole wheat pita pockets, 6"
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Instructions
- Toss the red bliss potatoes with the first listed olive oil, salt and pepper. Spread on sheet pan and roast at 375 degrees until fork tender.
- Heat second listed olive oil in a large oven-safe skillet over medium. Cook onions and bell peppers until translucent.
- Stir in cumin, paprika, garlic and black pepper. Cook until fragrant. Add the roasted potatoes and chickpeas. Stir in the crushed tomatoes. Reduce heat to low and simmer for 20-30 minutes. Stir in parsley.
- To make 4 separate servings, separate the sauce into 4 smaller skillets or baking dishes. If serving from one pan, skip this step.
- Use the back of a spoon to make wells in the sauce for the eggs. Crack 2 eggs into each small baking dish (or 8 eggs into the large baking dish). Bake in a 375 degree oven until eggs are set but yolks are still runny, about 8-10 minutes.
- Cut the pita into 6 pieces, toast lightly if desired, and serve 2 pieces per person to dip in the dish.
Nutrition
Calories: 400kcal | Carbohydrates: 44g | Protein: 19g | Fat: 18g | Saturated Fat: 4g | Sodium: 520mg | Fiber: 8g | Sugar: 11g
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