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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|Serving Size: 1 Serving (2300g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2209 (64%)|
|Amt Per Serving||% DV|
|Total Fat 245.4g||327 %|
|Saturated Fat 86.4g||432 %|
|Monounsaturated Fat 93.3g|
|Polyunsanturated Fat 30.1g|
|Cholesterol 8593.5mg||2644 %|
|Sodium 4560.8mg||157 %|
|Potassium 3151.2mg||83 %|
|Total Carbohydrate 41.7g||12 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 37.6g|
|Protein 276.4g||395 %|
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Calories per serving: 3469
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