Serves 4.
Note: Serve this hearty tomato-egg dish with warm pitas or crusty bread. If you are particularly hungry, you can fit two more eggs into the skillet. From Meredith Deeds.
• 3 tbsp. extra-virgin olive oil
• 1 large onion, diced
• 1 large red bell pepper, seeded and diced
• 1 serrano chile, optional
• 3 garlic cloves, thinly sliced
• 2 tsp. sweet paprika
• 1 tsp. ground cumin
• 1 (28-oz.) can whole plum tomatoes with juices, coarsely chopped
• 3/4 tsp. salt, divided
• 1/4 tsp. black pepper
• 3 oz. feta cheese, crumbled
• 4 eggs
• 3 tbsp. toasted pine nuts
• 2 tbsp. chopped cilantro
Directions
Heat olive oil in a large, deep skillet or straight-sided sauté pan over high heat. Add the onion, red pepper and serrano chile. Cook, stirring occasionally, until vegetables are deeply browned in spots and tender, about 8 to 10 minutes.
Add garlic and cook, stirring, about 30 seconds. Add paprika and cumin and cook, stirring, about 30 seconds, being careful not to burn the spices. Immediately add tomatoes, 1/2 teaspoon salt and pepper and stir to combine. Reduce heat to low and simmer for 10 minutes.
Using a large spoon, make a well and break an egg directly into it. Repeat with remaining 3 eggs. Season eggs with the remaining 1/4 teaspoon salt, cover, reduce heat to lowest setting, and cook until egg whites are barely set and yolks are still runny, 6 to 10 minutes.
Sprinkle with feta cheese, pine nuts and cilantro. Serve immediately.
Nutrition information per serving:
Calories335Fat25 gSodium930 mg
Carbohydrates17 gSaturated fat7 gTotal sugars10 g
Protein13 gCholesterol205 mgDietary fiber6 g
Exchanges per serving: 3 vegetable, 1 medium-fat protein, 4 fat.
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