In large nonstick skillet, cook onion and garlic in olive oil over medium heat 3 minutes, stirring occasionally. Stir in parsley, paprika, cumin, coriander and pepper flakes; cook and stir 1 minute. Stir in tomatoes and garbanzo beans. Bring to a boil; reduce heat. Simmer uncovered 10 minutes or until thick, stirring frequently. Make a depression in thick sauce for each egg; break eggs into depressions. Cover skillet. Cook 10 to 12 minutes or until eggs are set and cooked to desired doneness. Spoon eggs and sauce into shallow bowls. Garnish with green onions and sprinkle with Feta Cheese if desired.
Tip: Serve this flavorful vegetarian entree with a cucumber salad and naan or soft pita breads.
Serving Size: about 8oz each
Nutritional Information Per Serving:
Total Fat 11g (Saturated Fat 3g, Trans Fat 0g), Cholesterol 270mg, Sodium 430mg, Carb 22g, Fiber 6g, Total Sugar 8g, Protein 13g, Calcium 8%, Iron 20%, Calories 240, Added Sugar 0g, Vitamin D 0%, Potassium 10%
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.