Easy to prepare for breakfast, lunch or dinner, these yummy eggs are poached in a tomato sauce accented with cumin and smoked paprika.
Recipe tags: vegetable base, easy difficulty, lunch, vegetarian, skillet
| 2 Tbsp | olive oil |
| 1 | onion, diced |
| 1 | sweet red pepper, diced |
| 2 cloves | garlic, minced |
| 1 tsp | ground cumin |
| ½ tsp | ground coriander |
| ½ tsp | smoked paprika |
| ¼ tsp | crushed red pepper flakes |
| 1 can (280z) | crushed tomatoes |
| 2 Tbsp | Better Than Bouillon® Seasoned Vegetable Base |
| 2 Tbsp | finely chopped fresh cilantro |
| 6 | eggs |
| ¼ cup | finely crumbled feta cheese |
| 2 | green onions, thinly sliced |
| ¼ tsp | pepper |
| Toasted sourdough bread, for serving |
Heat oven to 400°F. Heat oil in large ovenproof skillet set over medium heat; cook onion, sweet pepper, garlic, cumin, coriander, smoked paprika and red pepper flakes for 3 to 5 minutes or until vegetables are slightly softened.
Stir in tomatoes and Seasoned Vegetable base; bring to boil. Reduce heat to medium-low; cook, stirring occasionally, for 5 minutes. Stir in cilantro.
Crack eggs over sauce and baste each egg with a little of the tomato sauce; transfer to oven. Cook for 3 to 5 minutes or until egg whites are set but yolks are still runny (or until eggs are cooked as desired).
Top eggs with feta and green onions. Sprinkle with pepper. Serve with toasted bread.
Tip: Alternatively, serve with warm pita bread instead of toasted sourdough bread.