Photo: Erik Putz
Get up on this smoky and delicious dish. Make sure to have crusty bread or warm naan on the side to swipe through the chunky tomato base and mop up the runny yolk.
2 tbsp olive oil
1 onion, chopped
3 garlic cloves, minced
2 tbsp tomato paste
1 ½ tsp smoked paprika
1 tsp ground cumin
¾ tsp salt
1 cup sliced roasted red peppers, drained
796-mL can plum tomatoes, cut with kitchen shears in the can
3 artichoke hearts, cut into thin wedges
½ cup feta cheese
cilantro leaves, optional
Heat oil in a large frying pan over medium. Cook onion and garlic until softened, about 3 min. Stir in tomato paste, paprika, cumin and salt, and cook 3 min.
Add peppers and tomatoes, and bring to a boil. Reduce to medium-low and simmer, covered, stirring occasionally, until slightly thickened, 8 to 10 min.
Make 6 wells in sauce using back of a spoon. Break 1 egg into each well. Cover and cook until whites are set, about 7 min. Scatter artichokes over top. Sprinkle with feta, and cilantro, if desired.
Protein 10g, Carbohydrates 12g, Fat 14g, Fibre 3g, Sodium 754mg.
Serve with warm bread or pita to dip into yolks and mop up the sauce.
Originally published in the January + February 2018 issue. Photo by Erik Putz.