3 tbsp. olive oil 1 onion, chopped 1 red pepper, chopped 2 cloves garlic, minced 1 tsp. each chili powder, ground cumin and paprika 1/2 tsp. salt 1/4 tsp. each pepper and cayenne pepper 3 tbsp. tomato paste 5 cups chopped plum tomatoes 8 EGGS 1/3 cup finely crumbled feta cheese 1/4 cup chopped fresh cilantro
Yields: 6 to 8 servings
- Nutritional Information
PREHAT 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 spoon; crack 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
Serve with toasted pita bread or rustic Italian loaf.
Substitute 1/4 tsp. hot pepper flakes for cayenne pepper if desired.