Courtesy of: Jackie Gebel
2 tablespoons extra virgin olive oil
1 small onion, chopped
1 red bell pepper, seeded and chopped
2 large cloves garlic, miinced
1 can (28 ounces) no-salt-added whole peeled tomatoes
2 teaspoons smoked paprkia
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground pepper
1/2 teaspoon dried oregano leaves
1/8 teaspoon crushed red pepper flakes
1 can (15 ounces) READ 3 Bean Salad
6 large eggs
4 ounces crumbled feta cheese
3 tablespoons chopped parsley
Crusty bread or pita wedges
Makes 6 servings.
Heat oven to 375°F.
Heat large oven-proof skillet over medium-low heat. Add olive oil; swirl to coat.
Add onion and bell pepper. Cook 10 minutes or until vegetables are very tender, stirring occasionally. Add garlic; cook and stir 1 to 2 minutes or until fragrant.
Crush tomatoes by hand or using potato masher. Add to skillet. Stir in paprika, cumin, salt, ground pepper, oregano and crushed red pepper. Cook 1 minute, stirring frequently.
Stir in bean salad with liquid. Bring to boil; reduce heat and simmer 5 minutes or until tomato mixture thickens, stirring occasionally.
Create 6 small wells in tomato mixture. Gently crack 1 egg into each well. Place skillet in oven. Bake 7 to 10 minutes or until eggs are cooked as desired. Sprinkle with feta cheese and parsley. Serve with bread or pita wedges.
Nutrition information per serving (1/6 of recipe): 260 calories; 12g protein; 22g carbohydrate; 14g fat; 620mg sodium; 200mg cholesterol; 5g dietary fiber; 2.31mg iron; 0.08mg thiamin; 1520.27IU vitamin A; 5305mg vitamin C.