This recipe is from Chapter Five of The One-Pot Casserole Cookbook
Makes 4 servings
Ingredients
1 tablespoon olive oil
1/2 medium yellow onion, finely chopped
1 red bell pepper, finely chopped
1 small jalapeño pepper, deseeded and minced (optional)
1 1/2 teaspoons minced garlic
1 1/2 teaspoons paprika
1 1/2 teaspoons cumin
Dash of cayenne
1 (14-ounce) can diced tomatoes
1 (14-ounce) can crushed tomatoes
1 scant teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon sugar
4 large eggs
1/2 to 3/4 cup feta cheese crumbles
1/4 cup parsley or cilantro, roughly chopped
Crusty bread, for serving (optional)
Instructions
- Preheat the oven to 375° F.
- Set a 12-inch cast iron skillet over medium-high heat and pour in the olive oil. Once the oil is shimmering, add the onions, peppers, and jalapeño pepper. Sauté for 6 to 7 minutes, until the vegetables are softened and translucent. Add the minced garlic, paprika, cumin, and cayenne, and continue cooking for 30 seconds, just until fragrant.
- Pour the tomatoes into the skillet. Add the salt, black pepper, and sugar. Stir to combine. Bring the sauce to a low boil, then reduce the heat to medium-low. Simmer the sauce for 7 to 8 minutes, stirring occasionally, until it is reduced by about a quarter.
- Remove the skillet from the heat. Create 4 shallow wells in the sauce using the back of a spoon. Carefully crack an egg into each well. Transfer the skillet to the middle rack of the preheated oven.
- Bake for 10 to 12 minutes, until the whites of the eggs are just set. Remove the skillet from the oven. Sprinkle the feta cheese crumbles and fresh herbs over the dish. Serve immediately, with toasted bread if desired.
