Also known as poached eggs in tomato sauce with chickpeas and feta, this is a meatless dish that is popular in Israel. It works for breakfast, lunch or dinner. Serve with warm pita bread.
Here's a light vinaigrette adapted from Bon Appétit magazine that can be made up to a week ahead and refrigerated. Bring to room temperature and shake before using. It is light and fresh and really brings out the taste in a salad.
You can use 12 fresh mint leaves, finely chopped, in place of the dried mint.
Vegetarian side dish loaded with healthy fiber!