This is a favorite of mine, delicious, spicy and good for any meal of the day. It is of Middle-Eastern origin. It is easy to make.

1/4 cup olive oil
1 jalapeno pepper, stemmed, seeded and minced
1 yellow onion, finely chopped
6 cloves garlic minced
1 teaspoon cumin
1 tablespoon paprika
1 28-oz. can crushed tomatoes with liquid
kosher salt, to taste
8 eggs
1/2 cup crumbled feta cheese
1 tablespoon chopped parsley
gluten free bread for dipping!

Heat oil in a 12″ skillet over medium high heat. Add chiles and onions and cook, stirring occasionally, until soft and browning, about 6 -7 minutes. Add garlic, cumin, paprika, and cook for about two more minutes. Add the crushed tomatoes along with one-half cup of water. Reduce heat and simmer, stirring occasionally, for about 20 minutes. Season with salt. Crack the eggs over the sauce. Cover skillet and cook until the eggs are set, about 5 – 8 minutes. Baste the sauce carefully over the eggs. Sprinkle the dish with feta cheese and parsley along with gluten free bread for dipping. Adapted from Saveur Magazine.

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