2 tablespoons olive oil

    1 medium yellow onion, peeled and chopped

    2 mild chili peppers, such as Anaheims, stemmed, seeded and diced

    1 hot chili pepper, such as jalapeno, stemmed, seeded and diced

    1 (28-ounce) can diced tomatoes, undrained

    Â1/2; cup vegetable or chicken broth

    1 teaspoon ground cumin

    1 teaspoon smoked paprika

    Â1/2; teaspoon dried oregano

    Â1/2; teaspoon salt

    Â1/4 teaspoon freshly ground black pepper

    6 to 8 medium or large eggs

    2 tablespoons chopped, fresh flat-leaf parsley

    Â1/4 cup crumbled feta cheese

    Pita bread or crusty bread, warmed, or serving

    In a large, deep skillet over medium-high heat, heat the oil. Add onions and chili peppers and cook until onion is softened and just beginning to brown, for about 5 to 7 minutes. Add the tomatoes with their juice, the broth, cumin, paprika, oregano, salt and pepper. Lower heat and simmer for 20 to 22 minutes, or until thickened. Stir mixture occasionally to prevent sticking.

    Make indentations in sauce with back of a spoon and crack one of the eggs into each. Cover and cook for 6 to 8 minutes, or until whites are set and yolks are thick but still runny. Sprinkle with the parsley and feta and serve with the warm bread.

    Makes 3 to 4 servings

    — Recipe from "Breakfast for Dinner," by Lindsay Landis and Taylor Hackbarth (Quirk, 2013).

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