Ingredients
2 Tbsp extra virgin olive oil
1 medium sweet onion, diced
3 garlic cloves, minced
1/4 cup red bell pepper or canned roasted red peppers
2 Tbsp tomato paste
1 Tbsp Spicewalla Berbere
28 oz. can whole tomatoes + juices
Spicewalla Sicilian Sea Salt, to taste
Spicewalla Black Pepper Table Grind, to taste
4 large eggs
2 Tbsp feta cheese, optional
Cilantro or Parsley, for garnish
Preparation
- Preheat oven to 375°F
- Heat oil in an oven-safe sauté pan over medium heat
- Add onions and cook until translucent, about 4 minutes
- Add garlic and bell peppers, sauté with onions for 2 minutes
- Add tomato paste and Spicewalla Berbere and stir to coat onion mixture
- Add whole tomatoes to the pan and gently break apart. Reduce heat and simmer for 5-7 minutes until the sauce has thickened
- Make 4 evenly spaced wells in the sauce for your eggs, crack eggs into the sauce and carefully place the pan in the oven
- Bake for 8 minutes for a soft yolk, cook longer if you prefer a fully-cooked yolk
- Top with feta cheese and fresh herbs. Serve immediately with toasted crusty bread.
Hi JB,
While we don’t recommend using spaghetti sauce in this recipe, you are welcome to give it a try and see how it works out for you. I definitely encourage you to give it a shot and keep updated to the results.
I would be very interested to hear how it works out.
Happy cooking!
Can I use spaghetti sauce instead?
Ethiopian Huevos Rancheros!