Yield: 4 generous servings
Time Estimate: 60 minutes overall, including 45 minutes cook time.
Storage Notes: Serve immediately to rapturous applause.
A true classic of the Mediterranean, this dish is literally eaten all day ever day in Near East. While it's become a staple in Israeli cuisine, it's name comes from Tusisian-Arabic slang for a 'mixture'. True to it's name, not only is this one-pot meal easy to make and share, but it truly is a mixture of some of our favorite flavors, the taste accented and accelerated by our All Day Every Day seasoning. This is perfect for the kids in the morning after having a couple of your child's friends over for a sleepover, or a wonderful breakfast to share with houseguests on a lazy Sunday afternoon.
Let's get to it!
- 1 Large can San Marzano tomatoes
- 6 Eggs (fresh if you can get them)
- 1 TBs All Day Every Day seasoning
- 1 TBs Onion powder
- 1/2 TBs Red cayenne sea salt
- 1/2 TBs Coriander leaves
- 1/2 TBs Granulated garlic
- 1 Cup feta cheese (low sodium if possible)
- 1 Bell pepper
- 2 TBs Unsalted butter
- 1 TBs Extra virgin olive oil
- Bonus Points: 1 Sprig fresh parsley for garnish
- Bonus Points 2: A good squeeze of lemon juice just before serving.
- Preheat oven to 375 F.
- Heat the largest skillet you have to medium low, adding butter and olive oil.
- When up to temperature, add in bell peppers and tomatoes (including juice), sweating for around 20 minutes.
- Add dry seasonings (All Day Every Day seasoning, onion powder, red cayenne sea salt, coriander leaves, granulated garlic), and mix well to combine. Give them 2 to 3 minutes to get to know each other.
- As carefully and as close to the simmering mixture as you can, crack open the eggs at an even distance from each other.
- Working in the spaces in between the eggs, crumble in the feta.
- Remove skillet from the flame and put in the fire - cook in the oven for 9 minutes.
- Carefully remove skillet from oven, and if you have, garnish with parsley and a squeeze of lime juice.
- Serve, and devour.