INGREDIENTS
2 tbsp. extra-virgin olive oil
1 tbsp. large onion, sliced
2 red bell peppers, sliced
3 cloves garlic, minced
2 (28-oz.) cans crushed tomatoes
1 (14.5-oz.) can diced tomatoes
1 tbsp. harissa, (optional)
2 tsp. cumin
1 tsp. paprika
1/2 tsp. coriander
1/2 tsp. red pepper flakes
Kosher salt
Freshly ground black pepper
8 large eggs
1/2 c. crumbled feta
Freshly chopped parsley, for garnish
Sliced bread, for serving
DIRECTIONS
- Preheat oven to 375°. In a large skillet over medium heat, heat oil. Add onions and cook until caramelized, 20 minutes. Add bell peppers and cook until soft, 5 minutes then add garlic and cook until fragrant, 1 minute more. Pour in tomatoes, harissa, and spices and season with salt and pepper. Let simmer to thicken slightly, 10 minutes.
- Transfer sauce to a 9”-x-13” baking pan. Make 8 wells in sauce then crack an egg into each well. Season eggs with salt and pepper. Cover with aluminum foil and bake until egg whites are just set, 12 to 15 minutes.
- Top with feta and garnish with parsley. Serve warm with bread.
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DL::JG
