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INGREDIENTS
2 tablespoons olive oil
1 large onion, thinly sliced
2 bags WoodstockⓇ Frozen Organic Grilled Red Peppers, thawed and drained
2 tablespoons tomato paste
4 garlic cloves, finely chopped
2 teaspoons smoked paprika
1 teaspoon ground cumin
½ teaspoon fine sea salt
¼ teaspoon cayenne pepper
2 (14oz) cans fire-roasted diced tomatoes
4 eggs
½ cup crumbled Mt Vikos Feta
Chopped parsley
Crusty bread
DIRECTIONS
1. In a large, heavy skillet heat oil over medium heat. Add onion and peppers and cook, stirring, until softened, 6-8 minutes. Stir in tomato paste, garlic, paprika, cumin, salt, and cayenne. Cook for 2 minutes more. Add tomatoes and simmer for 5 minutes more.
2. Make 4 depressions in the simmering sauce and crack an egg into each one. Let eggs cook to desired degree of doneness. Sprinkle with feta and parsley. Serve immediately with bread.
