As I practice alternate fasting days, I want the days when I do eat loaded with everything delicious. This skillet egg concoction fills the bill perfectly. Those of you who have followed my blogs for a while will notice this is yet another way to use the Roasted Tomato Sauce you put up last summer (if you have any left!). This is also when I’m happy to have a well stocked pantry. The roasted red bell peppers are a great marriage with the tomato sauce. Add onions, garlic, za’atar, feta and eggs and you’re golden. This works well in a 10-inch skillet for 2-4 eggs, or a 12-inch skillet as you increase the amount of eggs for a gathering. The recipe below serves 2, but can easily be doubled or tripled.
Eggs with Tomato Pepper Sauce and Feta
INGREDIENTS:
1 pint homemade Roasted Tomato Sauce or 15 ounce can of fire-roasted diced tomatoes, pureed in a blender
2 jarred whole roasted red bell peppers, drained, patted dry and chopped
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
2 cloves garlic, minced
3/4 teaspoon za’atar
3 ounces (about 1/4 cup) feta cheese, crumbled
2-4 farm fresh eggs (crack each of these into ramekins)
1 tablespoon fresh chives or parsley, minced
DIRECTIONS:
Heat a 10 or 12 inch non-stick oven-proof skillet on medium-high. Add olive oil and onion, saute until onion is soft and translucent about 3-4 minutes; add garlic saute for 1 minute more.
Add tomato sauce and roasted bell peppers, and then sprinkle with za’atar. Simmer until hot about 3-4 minutes more. Meanwhile preheat broiler on high with oven rack about 4 inches below.
With a silicone spatula, make wells in the sauce for your eggs. Gently place an egg in each well. Sprinkle with crumbled feta. Place skillet under broiler for 2-3 minutes or until egg whites are set, but yolks are still loose. Watch closely.
Serve with minced fresh chives or parsley.
Serves 2
“Hope makes a good breakfast. Eat plenty of it.” –Ian Fleming
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