3 Tbsp extra virgin olive oil
1 large onion, halved and thinly sliced
4-5 baby bell pappers
3 large garlic cloves, thinly sliced
1 tsp ground cumin
1 tsp sweet paprika
1/8 tsp cayenne
3 cups chopped tomatoes with juice
3/4 tsp salt
1/4 tsp pepper
5 oz feta cheese, crumbled
6 Eight Mile Creek Farm Eggs
chopped cilantro or parsley for serving
hot sauce for serving
Heat oven to 375. Heat oil in large skillet over medium low heat. Add onion and bell pepper. Cook gently until very soft. Add garlic and cook 1-2 minutes. Stir in cumin, paprika, and cayenne and cook 1 minute. Pour in tomatoes and season with 3/4 tsp salt and 1/4 tsp pepper. Simmer until tomatoes have thickened, about 10 minutes. Stir in crumbled feta. Gently crack eggs into skillet over tomatoes. Season with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7-10 minutes. Sprinkle with cilantro or parsley and serve with hot sauce.
We love seeing you all each week and hope you are enjoying our summer harvest! Let us know your favorite way to cook some of the vegetables you have been getting! We will share it with everyone by posting it to the blog!
Have a wonderful week!