YOUR SOLIN GENERATED RECIPE
Zesty Baked Eggs with Smoky Tomato Sauce
Eggs poached in a vibrant, smoky tomato and chickpea sauce, topped with creamy Greek yogurt and tangy feta for a savory, protein-packed skillet meal.
INGREDIENTS
2 large eggs
0.5 cup canned chickpeas
0.5 cup tomato puree
0.5 cup plain Greek yogurt
0.5 oz crumbled feta cheese
0.5 cup diced red bell pepper
0.25 cup diced yellow onion
1 tsp smoked paprika
0.5 tsp ground cumin
0.25 tsp sea salt
0.25 tsp black pepper
0 tsp extra virgin olive oil
1 tbsp fresh parsley
PREPARATION
Heat the extra virgin olive oil in a medium oven-safe skillet over medium heat.
Add the diced yellow onion and red bell pepper to the skillet, sautéing for 5 minutes until the vegetables are softened.
Stir in the canned chickpeas, tomato puree, smoked paprika, ground cumin, sea salt, and black pepper.
Reduce heat to low and let the sauce simmer for 5-7 minutes until it thickens slightly.
Use a spoon to create three small wells in the sauce and carefully crack one egg into each well.
Cover the skillet with a lid and cook for 5-8 minutes, or until the egg whites are fully set but the yolks remain slightly runny.
Remove from heat and garnish with dollops of plain Greek yogurt, crumbled feta cheese, and fresh parsley before serving.