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Makes 4 servings
Ingredients:
• ¼ tsp ground black pepper• 42 oz. canned diced tomatoes
• 1 tsp canola oil
• pinch of cayenne pepper
• 2 oz. low-fat crumbled feta
• 12 large eggs
• ½ cup chopped fresh cilantro
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 small red bell pepper, seeds and membranes removed, chopped
• ¼ tsp salt
• 2 scallions, minced
• ½ tsp paprika, preferably sweet paprika
Directions:
1. Heat oil in a medium nonstick or cast iron skillet to sweat garlic, scallions, and bell pepper about 2 minutes until translucent.2. Add tomatoes and spices. Bring to a simmer and cook about 5 minutes.
3. Press the back of a tablespoon into the tomato mixture to create 12 wells. Crack an egg into each indentation, cover with a lid, and cook about 5 minutes until the egg whites are firm.
4. Uncover, remove pan from heat, and garnish with feta and cilantro. Serve hot.
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