Pretty simple. It's an African/middle eastern recipe. We got this
one from the NYT. It can also be done with mozzarella instead of
feta. Cook everything but the feta and eggs and cilantro in a big
skillet on the stove top until the sauce thickens. Fold in the
feta, then plop the eggs & cilantro on top and put in the oven
at 375 for 10-15 minutes or until the eggs are set. BTW - I
doubled he cayenne and it was just about perfect.
• 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 ground cayenne, or to taste
• 1 (28-ounce) can whole plum tomatoes with their juices,
coarsely chopped
• ¾ teaspoon kosher salt, plus more as needed
• ¼ teaspoon black pepper, plus more as needed
• 5 ounces feta, crumbled (about 1 1/4 cups)
• 6 large eggs
• Chopped cilantro, for serving
• Hot sauce, for serving
bp
<part15sbs{at}gmail{dot}com>
Looks tasty...what are ingredients?
On Thu, Apr 9, 2020, 9:27 AM Bill Prince <part15...@gmail.com> wrote:
--Made this for dinner Tuesday night, but there was enough left over for Wednesday breakfast.
--bp <part15sbs{at}gmail{dot}com>
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