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BAKED EGGS IN A SPICY TOMATO SAUCE

with Crusty Bread

Active Time : 30 minutes
Total Time : 45 minutes
Serves : 4 servings
INGREDIENTS
  • 2 tablespoons organic extra virgin olive oil
  • 3 large fresh jalapeño peppers seeded and diced
  • 1/2 cup diced onion
  • 3-4 large garlic cloves thinly sliced
  • 1 teaspoon organic ground cumin
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon organic ground cayenne pepper
  • 1 28 ounce can organic whole peeled tomatoes undrained, crushed
  • 4 organic large brown eggs
  • 1/2 cup Culinary Circle Crumbled Goat Cheese
  • - chopped organic fresh Italian parsley
  • - artisan Italian peasant bread sliced and toasted
DIRECTIONS

In medium saucepan, heat oil over medium heat. Add peppers and onions; salt and pepper to taste. Sauté until softened and lightly browned (about 6-8 minutes).

Add garlic, cumin, paprika and cayenne; sauté one minute. Add in crushed tomatoes; bring to a simmer; simmer 10 minutes.

Ladle into 4 individual ovenproof bowls; use ladle to make a well. Gently crack egg into each well. Bake in a preheated 450°F oven until egg whites are firm but yolks are soft (about10-15 minutes) or until desired doneness.

Remove from oven; sprinkle with goat cheese and parsley. Serve with toasted bread.