Need something to do with those cans of crushed tomatoes you hoarded right before stay-at-home became a thing? I got you.
This is one of my favorite communal dishes for breakfast/brunch/dinner/whenever. It’s savory, hearty, and spicy. You can enjoy it with spicy italian sausage (highly recommend!) or simply without.
Get to it–it’s damn good.
- 2 tablespoons ghee or avocado oil
- 2 hot italian chicken sausage links (from butcher)
- 1 large onion, halved and thinly sliced
- 1 large red bell pepper, seeded and thinly sliced
- 3 garlic cloves, finely sliced
- 1¼ teaspoon ground cumin
- 1 teaspoon pimentón (or smoked paprika)
- ¼ teaspoon cayenne
- 1 28-ounce can crushed San Marzano tomatoes
- Kosher salt to taste
- Freshly cracked black pepper to taste
- 1 cup feta cheese, crumbled
- 4 large eggs
- cilantro, chopped
- Preheat oven to 375°F.
- Heat oil in a cast iron skillet over medium-high heat. Remove Italian sausage from casein and add to skillet. Break sausage into pieces as it cooks.
- Lower heat to medium and add onion and bell pepper. Cook for about 10 minutes, or until soft. Next, add garlic and cook until fragrant.
- Stir in cumin, pimentón and cayenne, and cook for 1 minute. Add crushed tomatoes and season with salt and pepper. Simmer until tomatoes have thickened, about ~8 minutes.
- Gently crack eggs into skillet over tomatoes and season with salt. Next, add crumbled feta. Transfer skillet to oven and bake until eggs are just set, ~9 minutes.
- When ready to serve, top with cilantro and serve with baguette.