Eggs baked in a tomato-red pepper sauce spiced with cumin, paprika and cayenne and served with pita bread. This traditional Middle Eastern breakfast dish is super delicious and comes together rather quickly. It's perfect for brunch or those 'breakfast for dinner' nights. Thanks Adel for sharing the recipe and more importantly for preparing it on our beach trip. We enjoyed it very much.
My little apprentice!
3 tablespoons extra-virgin olive oil
1 large onion, halved and thinly sliced
1 large red bell pepper, seeded and thinly sliced
3 garlic cloves, thinly sliced
1 teaspoon ground cumin
1 teaspoon sweet paprika
⅛ teaspoon cayenne, or to taste
1 (28-ounce) can whole plum tomatoes with juices, coarsely chopped
¾ teaspoon salt, more as needed
¼ teaspoon black pepper, more as needed
1 cup feta cheese, crumbled
6 large eggs
Chopped cilantro, for serving
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 gently until very soft. Add garlic and cook until tender. Stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Stir in crumbled feta.
Gently 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.
Source: NYT Cooking