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Ingredients
- 3 cloves garlic, divided
- 3 pounds ripe plum tomatoes, cut into 1/2-inch pieces
- 1 medium onion, finely chopped
- 4 tablespoons extra-virgin olive oil, divided
- 2 tablespoons chopped fresh parsley, plus more for garnish
- 3/4 teaspoon salt, divided
- 1/2 teaspoon ground pepper, divided
- 2 large green chiles, such as Anaheim, finely chopped
- 1 teaspoon ground cumin
- 1/3 cup chopped fresh basil
- 1/2 cup crumbled feta cheese
- 4 large eggs
- Hot sauce for serving
Details
Servings 4
Preparation time 45mins
Cooking time 90mins
Adapted from eatingwell.com
Preparation
Step 1
Preheat oven to 450°F.
Slice 2 garlic cloves. Toss with tomatoes, onion, 3 tablespoons oil, parsley and 1/4 teaspoon each salt and pepper in a large bowl. Spread evenly on a large rimmed baking sheet or in a shallow roasting pan. Roast until the tomatoes are shriveled and browned, about 45 minutes.
Chop the remaining garlic clove. Heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add the garlic and chiles; cook, stirring, for 2 minutes. Add cumin and cook, stirring, for 30 seconds. Stir in the tomato mixture, the remaining 1/2 teaspoon salt and basil. Bring to a simmer and cook, stirring occasionally, until the tomatoes are mostly broken down, 6 to 8 minutes.
Make 4 deep indentations in the sauce with the back of a spoon and carefully crack an egg into each. Sprinkle the eggs with the remaining 1/4 teaspoon pepper. Cover and cook over medium-low until the whites are set, 6 to 8 minutes.
Remove from heat, sprinkle with feta and let stand, covered, for 2 minutes. (The eggs will continue to cook a bit as they stand.) Garnish with parsley and serve with hot sauce, if desired.
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