Ingredients
Units
- 2 Tbsp olive oil
- 1 large onion
- 4 garlic cloves
- 1 (12 oz) jar roasted red peppers, drained and chopped (can also use freshly roasted peppers, skin removed and chopped)
- 2 (28 oz) cans diced tomatoes
- 1 Tbsp paprika
- 2 tsp cumin
- ½ tsp caraway seeds
- salt and pepper to taste
- 6–8 eggs
- 2–4 oz feta cheese
- 2 Tbsp chopped fresh parsley
- pita or fresh bread for serving
Instructions
- Preheat oven to 375°F. Grease a 9×11 pyrex dish.
- Add oil to a large saute pan (pan should be a little on the deeper side) over medium heat. Add onion an cook for 4-5 minutes, until soft and translucent. Add garlic and cook 1 minute. Add roasted bell pepper and spices and continue to cook for 3-4 minutes until fragrant.
- Scrape mixture into greased pyrex dish. Add the 2 cans of diced tomatoes and mix.
- Place in oven for 30-35 minutes, until sauce has thickened slightly and tomatoes are cooked.
- Carefully remove pan from oven. Using a tablespoon, create 6-8 wells in the tomato sauce. Crack eggs and gently place in each well.
- Place pan back into oven for 3-5 minutes, or until whites have just set and egg yolks are still runny. (Or to your liking).
- Remove from oven. Sprinkle with feta cheese (optional) and fresh parsley. Serve hot with fresh pita or bread.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Israeli