Ingredients
- 3 Tbsp olive oil
- 1 onion, chopped
- 1 red pepper, chopped
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp salt
- ¼ tsp pepper
- ¼ tsp cayenne pepper
- 3 Tbsp tomato paste
- 5 cups plum tomatoes, chopped
- 8 eggs, large
- 1/3 cup finely crumbled feta cheese
- ¼ cup fresh cilantro, chopped
STEPS
- Preheat oven to 400°F. Heat oil in ovenproof skillet set over medium heat. Cook onion, red pepper, garlic, chili powder, cumin, paprika, salt, pepper, and cayenne for about 5 minutes or until vegetables start to soften.
- Stir in tomato paste; cook for 1 minute. Stir in tomatoes; bring to simmer. Reduce heat to medium-low. Cook, stirring occasionally, for about 15 minutes or until sauce has thickened.
- Make 8 divots in the sauce with a spoon; crack an egg into each divot. Transfer to oven. Cook for 5 to 8 minutes or until eggs are soft-cooked or until desired doneness. Garnish with feta cheese and cilantro.
Yield: 8 servings
Nutrients per serving: Calories: 172; Total Fat: 11 g; Saturated Fat: 3 g; Total Carbohydrate: 9 g; Total Sugars: 4 g (Added, 0 g); Dietary Fiber: 3 g; Protein: 9 g; Sodium: 311 mg; Potassium: 421 mg; Calcium: 70 mg; Vitamin D: 1 mcg; Iron: 1 mg.
(Tbsp = tablespoon; tsp = teaspoon; g = gram(s); mg = milligrams; mcg = micrograms)
Recipe courtesy of The Incredible Egg, IncredibleEgg.org
Not all frying pans can tolerate being in an oven, make sure the one used is to avoid disaster!! Usually metal handles, no plastic, and packaging will tout oven-safe. Hopefully no newbies try this recipe with non-oven skillets…
I will make he breakfast dish.