Moroccan Poached Eggs

2 Tbsp Garlic & Herb EVOO

1 Red Onion, diced

1 large Red Bell pepper, diced

3 Garlic Cloves, thinly sliced

1 Tbsp Ras El Hanout Seasoning

1 (28ounce) can Diced Tomatoes

1 can Chickpeas, drained and rinsed

¼ tsp Cayenne Pepper

1 tsp Habanero Heat Sea Salt, more as needed

¼ tsp Black Pepper, more as needed

1/4 cup Feta Cheese, crumbled 6 large Eggs Marrakech Moroccan EVOO, to drizzle Chopped cilantro, for serving

1. Preheat oven to 375 degrees F. 2. Heat oil in a large skillet over medium low heat. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes. Stir in Ras El Hanout and cayenne, and cook 1 minute. Pour in tomatoes and season with sea salt and pepper. Simmer until tomatoes have thickened, about 10 minutes. Stir in crumbled feta and chickpeas. 3. Gently crack eggs into skillet over tomatoes. Season with additional salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Serve with a sprinkle of cilantro and a drizzle of creamy, nutty Marrakech Morrocan EVOO.