Awesome I will give it a try... gracias
On Thu, Apr 9, 2020, 10:41 AM Bill Prince <part15...@gmail.com> wrote:
> 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>
>
>
> On 4/9/2020 9:22 AM, Jaime Solorza wrote:
>
> 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.
>>
>> [image: Full size image][image: Full size image][image: Full size
>> image][image:
>> Full size image]
>>
>>
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>>
>> bp
>> <part15sbs{at}gmail{dot}com>
>>
>>
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