INGREDIENTS
- 2 tablespoons extra virgin olive oil
- 1 small onion, chopped
- 1 red bell pepper, seeded and chopped
- 2 large cloves garlic, minced
- 1 can (28 ounces) no-salt-added whole peeled tomatoes
- 2 teaspoons smoked paprika
- 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
DIRECTIONS
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
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.
