I had my friend Alexis over a few days ago this is what we ate for breakfast/brunch. It is a riff on huevos rancheros, greek baked eggs, with a bit of spanish kick to it. Enjoy!
Tomato and Feta Baked Eggs
(makes generous 2 servings)
Ingredients:
1 tablespoon olive oil
1 large shallot (diced)
2 cloves garlic (chopped)
1/4 teaspoon red pepper flakes (optional)
28 oz can whole peeled tomatoes (chopped, I used half the can only)
1/4 teaspoon oregano
1/4 teaspoon cumin
1 teaspoon sweet smoked paprika
salt and pepper to taste
1 handful fresh herbs (chopped, I used parsley)
1/2 cup feta (crumbled)
4 eggs
Directions:
1. Heat the oil in a pan.
2. Add the shallot and saute until tender, about 5-7 minutes.
3. Add the garlic and red pepper flakes and saute until fragrant, about a minute.
4. Add the tomato, oregano, cumin, smoked paprika, salt and pepper and simmer until the sauce thickens, about 5-10 minutes.
5. Remove from heat and mix in the fresh herbs and feta.
6. Divide between two individually sized baking dishes, indent the centers with a spoon and crack the eggs into the indentations.
7. Bake in a preheated 425F oven until the sauce is bubbly and the egg whites have just set, about 8-14 minutes.
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