Egg casserole with tomato & pepper sauce

Preparation time 10 minutes

Total time: 30 minutes

Ingredients

2 mL (1/2 tsp.) cumin seeds
30 mL (2 tbsp.) olive oil
250 mL (1 cup) minced red onion
1 red bell pepper, cut into thin strips
1 garlic clove, finely chopped
A pinch hot pepper (optional)
5 mL (1 tsp.) salt
500 mL (2 cups) home-made or store-bought tomato sauce
100 g (3.5 oz.) mild chorizo, thinly sliced (optional)
To taste, salt and freshly ground pepper
4–6 eggs brought to room temperature
115 g (4 oz.) feta cheese cut in 2.5-cm (1-in.) chunks
To taste, leaves of your choice of Italian parsley, mint or cilantro, coarsely chopped
To taste, toasted bread (baguette, pita, etc.)
A drizzle olive oil

In a 22.5-cm (9-in.) skillet, toast cumin seeds over medium heat for 1 minute, watching to make sure they don’t burn.
Add olive oil, onion, and bell pepper, and cook for 5 minutes over medium heat. Add garlic, hot pepper (if using), and salt. Cook 2 more minutes; then add tomato sauce and chorizo (if using). Let simmer over medium-low heat for 5 to 7 minutes, stirring occasionally (sauce should thicken slightly). Season with pepper.
Crack room temperature eggs, sliding them gently over sauce. Take care not to break the yolks. Season eggs with salt and pepper. Spread feta cheese around eggs.
Cover and let simmer on low heat for 5 minutes.
Serve immediately, placing the skillet directly on the table. Top with fresh herbs, and serve with toasted bread and a drizzle of olive oil.

For perfectly cooked eggs, the trick is to bring them to room temperature before cracking.