The origins of this Middle Eastern dish are fuzzy, as many different countries claim it as their own. For extra flavor stir in some chopped cilantro, red pepper flakes, or cayenne pepper.
Hands-on Time: 10 minutes
Total Time: 54-58 minutes
Makes 8 servings
Serving size: 1 egg and about 1/2 cup sauce
2 tablespoons extra virgin olive oil
1 large red bell pepper, chopped
1 large sweet onion, chopped
4 garlic cloves, minced
1 teaspoon ground coriander
1/4 teaspoon salt
3/4 cup crumbled reduced-fat feta cheese
8 large eggs
Heat the oven to 375°F.
Heat the oil in a 12-inch oven-proof nonstick skillet over medium heat. Add the bell pepper, onion, garlic, coriander, salt, and pepper; cook, stirring, until the vegetables are very soft, about 15 minutes.
Stir in the tomatoes, bring to a simmer; reduce the heat to medium-low and cook, stirring until thickened, about 18-20 minutes. Stir in the cheese.
Use a spoon to make 8 indentations in the sauce. Crack an egg into each. Transfer the skillet to the oven and bake until the egg whites are set and the yolks are creamy, about 12-14 minutes. Remove from the oven and serve directly from the skillet.