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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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From Breakfast For Dinner Ingredients:
2 tablespoons extra virgin olive oil |
1 medium yellow onion, chopped |
2 anaheim chilies, seeded and chopped |
1 jalapeno pepper, seeded and finely chopped |
28 ounces diced tomatoes, with their juice |
1/2 cup vegetable broth |
1 teaspoon ground cumin |
1 teaspoon smoked paprika |
1/2 teaspoon dried oregano |
1/2 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
large egg |
2 tablespoons chopped flat leaf parsley |
1/4 cup crumbled feta cheese |
warm pita bread or baguette, for serving |
Directions:
1. Heat olive oil in a large, deep skillet over medium-high heat. Add onions, peppers, and jalapenos and cook, stirring occasionally, until softened and beginning to brown, about 7 minutes. Add tomatoes with their juices, vegetable broth, cumin, smoked paprika, oregano, salt, and pepper. Lower heat and simmer for 20 to 22 minutes, until thickened.
2. Crack eggs on top of sauce, cover and cook for 6-10 minutes, depending on how firm you like your yolks. Sprinkle parsley and feta cheese over top and serve with warm bread.
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