food comas

This recipe is from one of my favorite cooking blogs, Kevin’s Closet Cooking, and it has quickly become my favorite breakfast dishes to make.  I was first introduced to the delicious world of baked eggs by Five Points, one of my top NYC brunch spots..  No matter how many times I go, I have to order the Baked Egg Whites with spinach, roasted yukon potatoes, parmesan & mozzarella… it’s absolutely incredible.  So when I stumbled upon Kevin’s recipe for Tomato and Feta Baked Eggs, I had to give it a whirl.

Kevin derived inspiration for this dish by combining the best elements of shakshuka, a Tunisian dish where eggs are poached in a tomato and pepper sauce, and shrimp saganaki, a Greek dish where shrimp is baked in a tomato and feta sauce.  This is essentially his “eggs saganaki” and I am so grateful to Kevin for creating it!  This dish is bursting with flavors — the juicy tomatoes, sharp feta, and the fresh dill make a fabulous combination.  Then, adding baked eggs with slightly runny yolks… breakfast heaven!

Tomato and Feta Baked Eggs (recipe from Closet Cooking)

Yields: 2 servings

Directions:

Heat the oil in a pan.  Add the garlic, onion, red pepper flakes and saute until tender, about 5-7 minutes.   Add the tomato, oregano, salt and pepper and simmer until the sauce thickens, about 5-10 minutes.

Remove from heat and mix in the fresh herbs and feta.

Divide mixture between two individually sized baking dishes (I used my Pyrex until I ended up buying legit oven-safe bowls), indent the centers with a spoon and crack the eggs into the indentations.

Bake in a preheated 425°F oven until the sauce is bubbly and the egg whites have just set, about 10-15 minutes.  Enjoy!