Mexican Baked Egg Dip (with Chick Peas and Feta)

1 small bell pepper, diced

1 Tbsp. olive oil

1 small onion, diced

2 Tbsp. garlic, minced

1 Banana Pepper, seeded and diced

1 small can chickpeas, drained

1 tsp. paprika

½ tsp. cumin (optional)

1 (15 oz.) can diced tomatoes

Salt and pepper to taste

4 oz. feta, crumbled

4 eggs

1 Tbsp. parsley, chopped

½ Tbsp. cilantro

Preheat oven to 425 degrees.  In a large skillet, heat the oil on medium heat. Sauté onion, garlic, banana peppers and bell pepper until onions are translucent.  Add chickpeas, paprika, cumin and cilantro and cook another 2 minutes.  Add diced tomatoes and bring to a boil.  Reduce to medium low and simmer for about 15 minutes. Season to taste with salt and pepper.  With potato masher, crush ingredients of the sauce lightly.  Transfer into a shallow baking dish and sprinkle the feta evenly over the sauce. With a spoon, make 4 wells into the sauce for the eggs.  Crack the eggs and place on top of sauce, spacing evenly apart. Bake until whites and yolks are set, about 10 minutes.  Garnish with chopped parsley. Serve with pita chips, toast or tortilla chips.

2nd Place The Incredible Edible Egg Appetizer/Picnic Recipe Contest

Mexican Baked Egg Dip (with Chick Peas and Feta) | Silke Bourgeois, Durham, NC