My favorite thing about this recipe is the fried eggs on top. And by fried eggs I mean fried egg YOLKS. In the past year I have become accustomed to purchasing egg whites by the carton and ordering my omelettes sans yolk. (Which is more expensive by the way. Less egg apparently = more money. The same way our tiny bikinis cost twice as much as a pair of board shorts. Hmph.)
My least favorite part of this recipe is the cilantro. If you insist upon it be my guest but those who know me know I wouldn't let cilantro so much as occupy space in my refrigerator let alone touch my food;)
1/4 cup olive oil
1 medium onion, finely chopped
4 garlic cloves, coarsely chopped
2 jalapeños, seeded, finely chopped
1 15-ounce can chickpeas, drained
2 teaspoons paprika
1 teaspoon ground cumin
1 28-ounce can whole peeled tomatoes, crushed by hand, juices reserved
Kosher salt and freshly ground black pepper
1 cup coarsely crumbled feta
8 large eggs
1 tablespoon chopped flat-leaf parsley
1 tablespoon chopped fresh cilantro (optional)
Preheat oven to 425°F. Heat oil in a large ovenproof skillet over medium-high heat. Add onion, garlic, and jalapeños; cook, stirring occasionally, until onion is soft, about 8 minutes. Add chickpeas, paprika, and cumin and cook for 2 minutes longer.
Add crushed tomatoes and their juices. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until sauce thickens, about 15 minutes. Season to taste with salt and pepper. Sprinkle feta evenly over sauce.
Transfer to baking dish. Crack eggs one at a time and place over sauce, spacing evenly apart. Bake until whites are just set but yolks are still runny, 5–8 minutes. Garnish with parsley and cilantro (if you insist).