Eggs in Tomato Sauce

Eggs in Tomato Sauce

    3 tablespoons extra-virgin olive oil

    1 large onion, halved and chopped

    1 large red bell pepper, seeded and thinly sliced

    3 garlic cloves

    1 teaspoon ground cumin

    1 teaspoon sweet paprika

    ⅛ teaspoon cayenne, more or less-to taste

    1 (28-ounce) can whole plum tomatoes with juices, coarsely chopped

    ¾ teaspoon salt

    ¼ teaspoon pepper

    1 ¼ cup feta cheese, crumbled

    6 large eggs

    Chopped cilantro

    Hot sauce, for serving

  • Heat oven to 375 degrees.
  • Heat oil in a large skillet over medium-low heat. Add onion and bell pepper. Cook until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook for 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until thickened, about 10 minutes. Stir in crumbled feta.

  • Crack eggs into skillet over tomatoes. Season with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce.
"This is the day which the Lord has made, Let us rejoice and be glad in it." Psalms 118:24

Eggs in Tomato Sauce