| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 40 min |
| Yield: | 3 to 4 servings |
Ingredients
- 2 tablespoons olive oil
- 1 small red onion, thinly sliced
- 1 clove garlic, minced
- 1 small yellow bell pepper, thinly sliced
- Pinch crushed red pepper flakes
- Kosher salt
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 3 cups Classic Marinara Sauce, recipe follows
- 5 to 6 large eggs
- 3/4 cup crumbled feta
- 3 tablespoons chopped fresh flat-leaf parsley
- 1/3 cup olive oil
- 6 cloves garlic, minced
- Three 26-ounce cartons chopped tomatoes
- 1 teaspoon Italian seasoning
- 1 large basil sprig
- Kosher salt and freshly ground black pepper
- 3 tablespoons unsalted butter
Instructions
- Preheat the oven to 375 degrees F.
- Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the onion, garlic, bell pepper, crushed red pepper and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 8 minutes. Add the coriander and cumin and cook, stirring, for 1 minute. Add the Sauce and bring to a simmer. Turn the heat to low. Crack an egg into a small bowl, make a divot in the sauce, and add the egg. Repeat with the remaining eggs, spacing them evenly around the skillet. Sprinkle the feta on top, avoiding the yolks so as not to break them.
- Transfer the skillet to the oven and bake until the egg whites are just set, 10 to 13 minutes. Sprinkle with the parsley and serve immediately.
- Heat the olive oil in a large saucepan over medium heat. Add the garlic and cook, stirring frequently, until it just turns golden, 3 to 4 minutes. Add the tomatoes, Italian seasoning, basil, 1 teaspoon salt and a few grinds of fresh pepper. Bring to a simmer and cook, stirring occasionally, for 7 minutes. Take off the heat and stir in the butter until melted. Add salt and pepper to taste.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 601 |
| Total Fat | 47 g |
| Saturated Fat | 15 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 8 g |
| Sugar | 17 g |
| Protein | 19 g |
| Cholesterol | 304 mg |
| Sodium | 1742 mg |
Reviews
Yum, make this recipe on repeat.
I make this often, sometimes I use jarred, but either way it is delicious. I serve with garlic bread. Everyone loves it.
This was so good! I didn’t have time to make the sauce so I used jarred marinara and it came out perfect. I had to make it for a crowd so I baked it in a 9×13 pan to fit all the eggs I needed. I did add more red pepper flakes to get it really spicy otherwise followed recipe. It got a solid 9 on my family’s rating scale. I served with homemade focaccia bread which was perfect with it and a big green salad. Will definitely add to my regular menu rotation.
This is so good! Thanks Valerie.
So amazing! I watched your show this morning (albeit a repeat) and inspired me to make breakfast/lunch after weeks of no cooking. Now I’m making the lazy lasagna for dinner. Thank you!
This was so flavorful and easy to prep. I like mine spicy! So, I added 1T of crushed red pepper flakes. I also added cilantro before serving. Overall, this recipe works for me. Thanks Valerie :-)!!
Is this a dinner or brunch recipe?
This is a great recipe…I added shaved pecorino along with the feta…I also added smoked paprika. This recipe is a big hit in my family and easy to make. I used a jar of Raos marinara rather than making my own to save time. Raos is the best jarred sauce.
Was told this meal/recipe made it into the top 5 of best meals we’ve tried over the past 6 months! It was a hit with my family!