Most of this low-fuss egg dish can be made in advance; prepare step 1, refrigerate for up to two days, and add 4–5 minutes to final baking time. This is wonderful served over cooked polenta.
Staff Favorite, Gluten Free, Veggie
Recipe Yield:
4 servings
Recipe Calories:
150
Recipe Ingredient Details:
1 tablespoon olive oil
1/3 cup diced onion
2 cloves garlic, minced
1 (14.5-ounce) can salt-free tomatoes, preferably petite dice
1 teaspoon paprika
1/8 teaspoon crushed red pepper flakes
3/4 teaspoon dried oregano
3/4 teaspoon dried oregano
1/4 teaspoon sea salt
2 tablesppons minced fresh parsley (divided)
4 large eggs
1/4 cup crumbled feta cheese
Recipe Instructions:
Preheat oven to 375º. Heat a medium skillet over medium-high heat. Add oil, and then onion and garlic. Cook, stirring constantly, 1–2 minutes, until garlic turns pale gold. Stir in tomatoes, paprika, red pepper flakes, oregano, and salt. Cook, uncovered, 5–7 minutes, until liquid mostly evaporates and tomatoes are saucy. Stir in 1 tablespoon parsley
Spread tomato mixture into a 9-inch pie plate. Using a spoon, make four circular indentations in the tomatoes, spacing equally. (Not so deep that the pie plate shows through; the tomatoes insulate the eggs so they don’t scorch.) Carefully drop one egg into each indentation. (It’s OK if some egg whites ooze into tomatoes.) Bake on middle oven rack for 18–22 minutes, to desired doneness. Sprinkle with feta and remaining parsley. Serve at once.
Recipe Additional Notes:
PER SERVING: 150 cal, 10g fat (5g mono, 2g poly, 3g sat), 193mg chol, 9g protein, 7g carb, 2g fiber, 326mg sodium
Mon, 2012-04-30 17:24
