Such a great way to enjoy your eggs. So much flavour packed into this delicious dish! Pro tip: Enjoy with some bread to mop up all the sauce!
2 tsp canola oil
1 small onion, diced
1 bell pepper, diced
2 cloves garlic, minced
4 button mushrooms, sliced
2 tsp cumin
2 tsp paprika
1 tsp salt
pinch chilli flakes
2 tsp apple cider vinegar
2 Tbsp tomato paste
1 can diced tomato (28 oz)
2 Tbsp cilantro, chopped
1 Tbsp low fat feta cheese, crumbled
couple slices of bread of choice
Preheat oven to 375˙F.
Heat oven proof skillet on high, with oil. I used a cast iron. Once hot add veggies along with all spices. Cook for 3 minutes. Add cider vinegar and tomato paste and cook 2 minutes, stirring to ensure tomato paste doesn't burn. Add in canned tomato, and lower heat to a low simmer. Cook for 5 minutes.
With a spoon make 4 small wells for the eggs. Crack eggs carefully into the wells. Tops with freshly cracked pepper. Carefully place pan into oven and bake for 9-11 minutes.
Once removed from oven garnish with feta cheese and a few sprigs of cilantro. Enjoy! I like to serve with bread.
This is the cast iron pan I use below.