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January 4, 2013

  • Makes: Serves 4-6.


a good glug of olive oil

1 small onion, chopped

2 jalapeño peppers, seeded and finely chopped

4 garlic cloves, crushed

2 tsp. paprika

1 tsp. chili powder

1 tsp. cumin

1 28 oz. (796 mL) can whole tomatoes, preferably in tomato puree

salt and pepper

4-6 eggs

1/2 cup crumbled feta


1In a large, heavy skillet or shallow pot, heat a generous drizzle of oil and saute the onion and jalapeños for a few minutes, until soft. Add the garlic, paprika, chili powder and cumin and cook, stirring, for another minute or two. Add the tomatoes (I add some water to the can, swish it around and add it too to get all that tomato goodness), season with salt and pepper and cook, breaking the tomatoes up with a spoon, until the mixture simmers and thickens.

2Let the mixture thicken until it has the consistency of tomato sauce you'd put on pasta. (Go even thicker, if you like.) When it's at an even simmer, make 4-8 little dents with a spoon in the surface of the sauce and crack an egg into each. Cover the pot and simmer until the egg whites are opaque but the yolks are still soft - cook them to your liking, really. Serve hot, with good soft bread or toast.


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