Wednesday, September 4, 2013

Eggs in Tomato Sauce

Welcome to Better Breakfast Month!

I know, it is already 4 days into the month, but that doesn't mean that we don't all still need to eat breakfast. This is a super easy 20 minute meal that makes a statement. It's super pretty, so you could make this for a weekend brunch with friends, or just a little fun eating for you.

This is based on a Mid Eastern dish called Shakshuka. Basically tomatoes, spices, greens and meat baked with eggs. I didn't add any meat to mine, I just didn't think it needed it. Play with the ingredients as you like, some recipes around the web call for cheese on this too. I kept this simple, with stuff I had around the fridge.

This makes eggs with yokes that are still a little runny, so if you don't like that, lightly scramble each egg before sliding it into the pan. If you don't, it does really look like it's looking at you.

Eggs in Tomato Sauce

2 eggs
3 cups fresh spinach
5 medium tomatoes
     or 1 14oz can diced tomatoes
1/4 onion
1/2 bell pepper, any color
pinch of paprika
pinch of cumin
Salt and Pepper
2 tbsp Garlic Olive Oil
1 tbsp Citrus Habanero Olive Oil

Preheat your oven to 400degrees. If you have a smallish, oven safe pan, use that for everything. If not, no worries.

Dice the onions and get them into a saute pan on medium high heat with the garlic olive oil and a pinch of salt. Stir occasionally, for around 3 minutes. Put in the spinach and stir around to wilt down. Season with the cumin and paprika.

Dice the tomatoes and bell pepper and put in your oven safe pan or small casserole dish. Stir in the onion and spinach mix. Make sure that everything is well distributed.

Make a couple small wells for the eggs and gently crack them into the mixture. Bake for 8-10 minutes. The egg whites should be set and the yokes still a bit runny. So no massive jiggling when you move the pan.

Drizzle with the Citrus Habanero Oil and a little pepper. Serve with some bread and enjoy!

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