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Baked Eggs with Tomatoes, Garbanzos and Feta Cheese

Baked eggs with tomato, garbanzos and feta


  • 2 tablespoons olive oil
  • 1/2 medium yellow onion finely chopped
  • 2 garlic cloves minced
  • 1 dried red chili I used puya, seeded and chopped
  • 1/2 of 15 oz can garbanzo beans*
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon sumac
  • 1/2 teaspoon ground cumin
  • 1 ea 14oz can of diced tomatoes
  • 1/3 cup feta cheese crumbled
  • 4 large eggs
  • kosher salt to taste
  • 1 tablespoon of chopped parsley and/or cilantro
  • warm pita bread


  • Preheat oven to 425 degrees.
  • Heat a medium sized ovenproof pan (I used an 8" cast iron pan) over medium heat and add the oil.
  • Add the onion and cook until it begins to soften and slightly color (about 5 minutes.
  • Add the garlic and dried red chili and cook for another minute.
  • Add the garbanzos and dried spices and stir to combine. Add the can of diced tomatoes and stir. Lower the heat and simmer for about 15 minutes until the tomatoes break down and make a thick sauce with the garbanzo beans.
  • Season to taste with salt and turn the heat off under the pan. Sprinkle the feta cheese into the sauce.
  • Crack one eggs into a small bowl and with the back of a spoon, make a small well in the sauce and slide the egg in. Repeat with 3 more eggs.
  • Place the pan in the oven and bake until the whites of the egg are set and the yolks are at your desired doneness, about 6-8 minutes for eggs with a runny center.
  • Garnish with chopped herbs and serve with warmed pita.


I used the other half of the can of garbanzo beans in salads later in the week.
If you have fresh chilies like jalapeno, you can use that instead.