Ingredients

The following ingredients have 4 Servings
  • 6 spray(s) Cooking spray
  • 2 tsp Olive oil divided
  • 2 medium Uncooked shallot(s) finely diced
  • 0.5 large Sweet red pepper(s) diced
  • 1 large clove(s) Garlic minced
  • 0.5 average Serrano chile(s) seeded, finely chopped
  • 1 Tbsp Canned tomato paste
  • 0.5 tsp Ground cumin
  • 0.25 tsp Ground cinnamon
  • 0.125 tsp Kosher salt
  • 14.5 oz Canned diced tomatoes petite-variety
  • 1 Tbsp Fresh oregano leaves, chopped (plus extra for garnish)
  • 0.5 cup(s) Crumbled feta cheese
  • 12 large egg(s) Egg(s)

Instruction

  • Place oven rack in middle of oven. Preheat oven to 350°F. Coat a 12-hole standard muffin pan with cooking spray.
  • Heat 1 tsp oil in large nonstick skillet over medium-high heat; add shallots and red pepper. Reduce heat to medium; sauté, 3 minutes. Add garlic and serrano; sauté, 1 minute. Add tomato paste, cumin, cinnamon and salt; stir to combine. Add diced tomatoes; simmer, stirring occasionally, until sauce is just thickened, 5 minutes. Stir in oregano; remove from heat. Spoon 1/4 cup tomato sauce into each hole; sprinkle 2 teaspoon feta into each hole.
  • Crack an egg, one at a time, into a small ramekin or cup; gently slide an egg into each muffin hole. Bake until whites are just set, 15 minutes.
  • To serve, use a large soup spoon to scoop eggs out of muffin pan and place on individual plates or a serving platter. Serve with freshly ground black pepper and chopped oregano, if desired.
  • Serving size: 1 baked egg and 1/4 c sauce