Serves 6 small portions – (one egg per portion as appetizer – double for a main course). There is also a recipe for this in the middle east cooking book.
- 2 tbsp olive oil
- 1 large onion, diced
- large handful of sliced mushrooms
- 1 teaspoon salt, plus more to taste
- 1 cup diced red bell peppers
- 1 jalapeno pepper, seeded and sliced – can now get from National Azabu?!
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne
- 28-oz can (about 3 cups) crushed San Marzano tomatoes, or other high-quality plum tomatoes. Of course you can use fresh
- tomatoes in season.
- 1/2 cup water or broth, or as needed
- 6 large eggs (or as many as you can fit in you pan)
- crumbled feta cheese and fresh parsley to finish
Some comments from the site below – watch for more details.
Just be sure to cook your sauce until the veggies are nice and soft and sweet. I don’t think you want crunchy onions and peppers in this, so take a little time building the base. You will also have to monitor the liquid level as it simmers, but that’s very easy to adjust by adding a splash of water or broth.
Once the eggs go in, you can finish covered on the stove, or just pop the pan into a hot oven until they cook to your liking. I go for just barely set, and the advantage of that system is, if you do want them cooked more, you just need to stir the egg into that hot sauce, and it will firm-up instantly.