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Poached Eggs in Tomato Sauce With Chickpeas and Feta

['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 Hungarian sweet 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', 'Warm pita bread']

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 slightly, about 15 minutes. 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, 5-8 minutes. Garnish with parsley and cilantro. Serve with pita for dipping.

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