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.
