Returning to this website after a long hiatus with this gem!
I have iterated this recipe a few times and love to make it for my annual galentines day brunch with some pita (link to my recipe)
Ingredients:
Makes ~4 servings:
- 2 tablespoons avocado or olive oil
- 1 white onion, minced
- 1 small green bell pepper, diced
- 1 small red bell pepper, diced
- 1 tablespoon minced garlic
- 2 teaspoons paprika
- 2 teaspoons cumin
- chili powder/chili flakes (optional, to taste)
- salt, to taste
- pepper, to taste
- 1 28-oz can of diced or crushed tomatoes
- 2 cups marinara sauce
- 4-8 eggs (per preferences)
- cilantro, for garnish
-
feta, for garnish
- Four 8x8 pans or four 9 inch circular pans or one 9x13 pan
Instructions:
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Preheat oven to 375 degrees.
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Heat the oil in a small-medium pot and add the onions and bell peppers. Let them cook for a few minutes.
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Add in the galic as well as all of the spices, and cook for another few minutes.
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Pour in the entire can of diced/crushed tomatoes (liquid included) along with the marinara sauce. Bring it to a soft boil and then turn the heat down to a simmer.
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Some subjectivity on how long to keep it at a simmer - you can be good to go in anywhere from 10-30 minutes. I like a thicker consistency and simmer for the full 30 minutes.
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Transfer to 4 dishes or one 9x13 dish. Using the back of a spoon, make wells in the sauce and crack eggs directly into them. I used 4 dishes and cracked 2 eggs into each dish.
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Add some salt and pepper on top of the eggs and bake for 8-12 minutes, depending on when your egg whites look somewhat cooked.
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Garnish with cilantro and feta, if using, and serve with your choice of bread! I like pita or ciabatta. Enjoy!