Serves 4 (serving size: 1 egg and about 3/4 cup sauce)
If you've ever had Italian eggs in purgatory, this recipe makes a similar Israeli breakfast dish called shakshuka. If you need to stretch the meal, simply add another egg to the pan. Top with any herb, such as cilantro, chives, or oregano.
2 tablespoons extra-virgin olive oil
1 cup chopped yellow onion
1 cup chopped red bell pepper
3 garlic cloves, chopped
1/4 cup water
2 teaspoons red wine vinegar
1 teaspoon chopped fresh oregano
3/4 teaspoon kosher salt
1 (28-oz.) can unsalted crushed tomatoes
1 ounce feta cheese, crumbled (about 1/4 cup)
4 large eggs
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh chives
1 tablespoon fresh oregano leaves
How to Make It
Preheat oven to 375°F.
Heat oil in a large cast-iron skillet over medium. Add onion and bell pepper; sauté 10 minutes. Add garlic; cook 2 minutes, stirring occasionally. Add 1/4 cup water and next 4 ingredients (through tomatoes). Bring to a simmer; cook 10 minutes or until sauce is slightly thickened. Stir in feta.
Form 4 (2-inch) indentations in sauce with the back of a spoon. One at a time, crack eggs into a small custard cup, and gently slip 1 egg into each indentation. Sprinkle black pepper over eggs. Place pan in oven and bake at 375°F for 12 minutes or until whites are set. Sprinkle with chives and oregano. Divide sauce and eggs among 4 shallow bowls.