Ingredients
- 3 Tbsp extra-virgin olive oil
- 1 medium red onion, thinly sliced
- 4 cloves garlic, finely chopped
- 3 pints cherry tomatoes
- 2 medium red bell peppers, thinly sliced
- 2 tsp sweet paprika
- 2 tsp cumin
- 1 tsp kosher salt
- 2 cups tomato sauce
- 8 large eggs
- ½ cup crumbled feta cheese
- parsley, to serve
- pita bread or sourdough, to serve
Instructions
- Preheat the oven to 400°F.
- On a large (18×26-inches) sheet pan, combine the olive oil, sliced red onion, garlic, tomatoes and bell peppers. Season with paprika, cumin and salt. Roast for 30 minutes until the tomatoes start to blister and the vegetables soften, releasing liquid.
- Remove from the oven and add the tomato sauce, stirring to evenly distribute.
- Use the back of a wooden spoon to make eight indents in the sauce and vegetable mixture.
- Crack an egg into each indent and cook for an additional 10-15 minutes, until the eggs are just set. Top with feta cheese.
- Serve with fresh parsley and toasted pita or sourdough bread.
Notes
- This dish is best enjoyed fresh out of the oven. If you do need to prep it in advance, I recommend roasting the vegetables and adding the sauce before storing. Before serving, thaw in the fridge. Add the eggs to the sauce before cooking at 400°F for 15-20 minutes.
- If you have any leftover sauce, freeze it in an airtight container for up to three months. I typically avoid freezing the cooked eggs, not because of food safety concerns, but for taste and texture.
- Prep Time: 10 minuts
- Cook Time: 50 minutes
- Category: Dinner
- Method: One-pot
- Cuisine: Israeli