- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 4 servings
INGREDIENTS
- 2 tablespoons extra virgin olive oil
- 1¼ cups onion, diced small
- 1¼ cups red bell pepper, diced small (about one large pepper)
- 2 tablespoon garlic, minced
- 2 tablespoons (1 packet) Hunt’s Recipe Ready Tomato Paste
- 1 teaspoon fresh mint, minced
- 1 teaspoon Italian seasoning
- Pinch of kosher salt
- Few grinds black pepper
- Pinch granulated sugar
- 2 14.5-ounce cans Hunt’s Organic Diced Tomatoes
- ½ cup mild Harissa, found in supermarkets
- 5 whole raw eggs
- ½ cup feta cheese, crumbled
- ¼ cup fresh parsley, minced
- Sliced sourdough bread, toasted for serving
INSTRUCTIONS
- In a large cast iron pan, heat to between medium and medium high.
- Add oil and once hot, add onions and peppers and sauté for 5 minutes,
- Add garlic and stir to combine.
- Add tomato paste, mint, Italian seasoning, salt, pepper and sugar and cook one more minute.
- Add canned tomatoes including juice along with Harissa.
- Cook for ten minutes and then turn to medium heat.
- Make five indentations with the bottom of a small bowl or a ladle and crack an egg into each indentation.
- Cover and cook over medium for five minutes.
- Top with feta and parsley and serve with toasted sour dough bread.
source familyfeast
