I turned up the heat on the veggies and slipped 3 eggs into the pan and covered it poaching the eggs in the spicy tomato base. Sprinkled with feta, this was a real treat. The runny yolks and spicy sauce was delicious.
|Poached eggs and tomatoes with peppers.|
A steady Passover dish can be served for breakfast, lunch or dinner just add a salad and some Pitas.
1 med onion diced
5 cloves of garlic minced
A couple glugs of olive oil
1 can of diced tomatoes (I only use Glen Muir now)
1 or 2 fresh ripe tomatoes, diced
2-3 peppers (I used banana but jalapeno, anahiem or whatever)
1 t cumin
1 t paprika
1/2 t cayenne (we like it hot)
I sauteed the onions and garlic in the oil till clear then added the spices The fresh tomatoes and peppers went in next, cook for 5 minutes then the canned tomatoes. Simmer till liquid is reduced. I used a large spoon to create a depression in the mix and added a fresh egg. Cover until the egg is to your liking.
Spoon on a plate and sprinkle with crumbled feta.
Man, my Dad would have loved this. He was big pepper and egg fan.