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Saucy Skillet-Poached Eggs

Photo: Alison Miksch
Total time 35 mins
Yield

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.  

Ingredients

  • 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

Nutrition Information

  • calories 259
  • fat 13.5 g
  • satfat 3.6 g
  • monofat 7.6 g
  • polyfat 1.7 g
  • protein 12 g
  • carbohydrate 23 g
  • fiber 6 g
  • cholesterol 192 mg
  • iron 1 mg
  • sodium 565 mg
  • calcium 87 mg
  • sugars 7 g

How to Make It

  1. Preheat oven to 375°F.
  2. 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.
  3. 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.