
Try This Recipe!
Guest recipe by Cookie and Kate
Via cookieandkate.com
Ingredients- Tomato paste – 2 tablespoons
- Smoked paprika – ½ teaspoon
- Eggs – 5 to 6 large
- Yellow onion – 1 large
- Red or roasted bell pepper – 1 large
- Cloves garlic (minced) – 3
- Olive oil – 2 tablespoons
- Ground cumin – 1 teaspoon
- Fine sea salt – ¼ teaspoon
- Chopped fresh cilantro or flat-leaf parsley – 2 tablespoons
- Crusty bread or pita
- Black pepper (freshly ground)
- Crushed tomatoes (fire-roasted preferably) – 1 large can
- Red pepper flakes – ¼ teaspoon
- Crumbled feta – ½ cup
- Preheat the oven to 375 degrees Fahrenheit. Heat the oil over medium heat in a large oven-safe skillet. Add the bell pepper, salt, and onion. Cook and stir for about 4 minutes until the onions are soft.
- Add the tomato paste, red pepper flakes, cumin, paprika and garlic. Cook for 2 minutes and continue stirring until nice and smells good.
- Crush the tomatoes and add the cilantro to the tomato juice. Stir and allow to simmer. Reduce the heat and cook for 5 minutes.
- Turn off the heat. Add salt and pepper to taste. Make a well near the perimeter using the back of a spoon and break the egg straight into it. Throw some of the tomato mixture over the whites to help contain the egg. Repeat with the remaining eggs. Add some pepper and salt to the eggs.
- Carefully transfer the skillet to the oven and bake for 8 to 12 minutes. Check regularly after 8 minutes. They’re ready when the egg whites are opaque white and the yolks are a bit swollen and soft. They should still jiggle in the centers when you shimmy the pan.
- Top with the fresh cilantro leaves, red pepper flakes, and crumbled feta.