Garbanzo Egg Feta

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Garbanzo Egg Feta Dish | 2008 Valley Cabernet Sauvignon (March 2012)

Each once in a while a pairing eludes one's intuition and the first time we served this dish we picked the wrong wine to pair, it worked but there was no magic.  The second time we got it right: try this dish with our 2008 Valley Cabernet Sauvignon.  Based on a recipe in Bon Apetit Magazine, this dish is delicious and easy to prepare.

  • 2 tsp extra virgin olive oil
  • 1 medium white onion
  • 6 cloves garlic
  • 2 jalapeño peppers
  • 15 oz can garbanzo beans
  • 28 oz can chopped fire roasted tomatoes
  • 2 tsp. Hungarian sweet & spicy paprika
  • 1 tsp ground cumin
  • 1 cup crumbled feta
  • 8 large eggs
  • 1 tbsp chopped Italian flat leaf parsley
  • 1 tbsp chopped fresh cilantro

Preheat the oven to 425F.  Chop the onion and garlic.  Seed and chop the jalapeño pepper.  Heat the Olive Oil in a skillet and add the chopped onion, garlic, and Cook until the onion is soft and translucent.  Drain the garbanzo beans and add to the pan along with the paprika and cumin.  Cook for 2 minutes.  Add the chopped tomatoes, with their juice, bring to a boil, and then simmer until the sauce thickens (about 15 minutes).  Season to taste with salt and pepper.  Sprinkle feta over the sauce.  Crack the eggs and place them over the sauce.  Place the skillet in the oven and bake for about 15 minutes being careful to not overcook the yolks, they should remain runny.  Garnish with parsley and cilantro.  Our 2008 Valley Cabernet Sauvignon pairs nicely with this dish accentuating the spice in the wine.  Buon Appetito!

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  • Date Published: 03/15/2012
  • Categories: Cabernet Sauvignon

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