For 4 Person(s)
In a large skillet or saucepan with a lid, heat canola oil over medium heat. Add onion, green and jalapeño peppers and sauté until they begin to soften and brown, about 5 - 10 minutes.
Add the garlic, cumin and paprika, and cook for another 2 minutes, stirring occasionally. Add tomatoes with juices, tomato paste and chickpeas. Season with salt. Cook over medium heat, stirring occasionally and breaking up tomatoes with the spoon, until sauce thickens, about 15 - 20 minutes.
Make a shallow well in sauce for each egg and crack eggs into wells. Cover pan with a lid, letting the eggs poach for 5-7 minutes for soft eggs.
To serve, carefully scoop some sauce and an egg into a bowl. Top with feta and parsley. Serve with toasted bread or pita.
Cook’s Note: 1 (19 oz/540 mL) can chickpeas, rinsed and drained equals 2 cups (500 mL) cooked chickpeas.