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This North African dish of tomatoes and eggs gives a nod to Mediterranean cuisine by using Italian seasoning and oregano instead of the more common paprika and cayenne. Typically served as breakfast or brunch, it works well as a main any time of day.
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1 to 2 tablespoons olive oil
1 large shallot, diced
2 garlic cloves, finely chopped
1 (15-ounce) can whole tomatoes, undrained
2 (15-ounce) cans crushed or diced tomatoes, undrained
1 (15-ounce) can garbanzo beans, rinsed, drained
1 cup kalamata olives
14 cup sun-dried tomatoes, chopped
2 tablespoons tomato paste
1 tablespoon dried oregano
12 teaspoon Italian seasoning
Chopped fresh parsley
Crumbled feta cheese
STEP 1
Heat oil over medium-high heat in large pan. Add shallot; sauté until translucent. Add garlic; sauté 30-45 seconds or until fragrant.
STEP 2
Use kitchen scissors to cut whole tomatoes in half in can.
STEP 3
Add halved tomatoes, crushed tomatoes, garbanzo beans, olives, sun-dried tomatoes, tomato paste, oregano and Italian seasoning to shallot mixture; bring to a simmer. Reduce heat to medium-low. Make 4 indents in tomato mixture with back of spoon.
STEP 4
Crack 1 egg into each indent; cover pan. Cook 5-7 minutes or until cooked to desired doneness. Remove from heat; sprinkle with chopped parsley and crumbled feta.
FDA guidelines for safe handling instructions recommend cooking eggs until white and yolk are firm.
