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Prep time
20 minutes
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Cook time
50 minutes
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Serves
2-3
Author Notes
Adapted from four different recipes: Melissa Clark's in the NYTimes Cooking, Guy Griffin's of Café Oberkampf & Café Méricourt, Bon Appetit's Poached Eggs in Tomato Sauce with Chickpeas and Feta, & Carla Lalli Music's Eggs in Purgatory —Melissa P
Ingredients
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1
yellow onion, finely chopped
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salt
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pepper
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1
red bell pepper, diced
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3
garlic cloves, minced
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1 teaspoon
cumin
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1 teaspoon
paprika
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a pinches
red pepper flakes
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1
(765 grams total net weight) can whole plum tomatoes with their juices, coarsely chopped
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200 grams
crumbled feta
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4
eggs
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chopped parsley
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salt
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freshly ground black pepper
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1-2 tablespoons
Extra virgin olive oil
Directions
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Heat oil in a large skillet over medium-low. Add onion and bell pepper. Cover and cook gently until very soft, about 20 minutes.
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Add garlic and cook until tender, 1 to 2 minutes
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Stir in cumin, paprika and red pepper flakes, and cook 1 minute.
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Pour in tomatoes and some of its juices, season with a hint of salt and pepper. Turn up heat to medium-high and simmer until tomatoes have thickened, about 15 minutes.
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Stir in half of the feta and with the other half, sprinkle evenly over sauce.
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Crack eggs one at a time and place over sauce, spacing evenly apart. Season to taste.
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Turn the oven on to 190°C and transfer skillet to oven and bake until whites are just set but yolks are still runny, 5–8 minutes.
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Garnish eggs with parsley. Serve with bread.
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