Recipes - Baked Eggs

Baked Eggs

Baked Eggs (Progressive Farmer image by Rachel Johnson)

Baked Eggs



3 tablespoons extra-virgin olive oil

1 teaspoon ground cumin

1/2 teaspoon paprika

1/2 teaspoon chili powder

1 medium onion, halved and thinly sliced

2 garlic cloves, peeled and minced

2 (14.5-ounce) cans diced, fire-roasted tomatoes

1 teaspoon kosher salt

1/2 teaspoon freshly cracked black pepper

1/2 teaspoon sugar

6 large eggs

1/3 cup crumbled feta cheese

Fresh parsley

Warm, crusty bread for serving

1. Heat oil in a large, oven-proof skillet over medium-low heat; add cumin, paprika and chili powder, allowing oil to bloom the spices and bring out their flavors (about 30 seconds).

2. Add onion and garlic; cook until soft (about 10 minutes).

3. Add tomatoes (with juices); season with salt, pepper and sugar. Cover and simmer until tomatoes have cooked down and thickened (about 15 minutes).

4. Heat oven to 375°F. Using a spoon, make six indentations in the tomato sauce. Gently crack eggs into holes; season with salt and pepper.

5. Transfer skillet to the oven; bake until eggs are just set (about 8 to 10 minutes).

6. Garnish with feta cheese and fresh parsley; serve with warm bread.


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