Nutrition per serving may change if servings are adjusted.
3 cloves garlic, divided
3 pounds ripe plum tomatoes, cut into ½-inch pieces
1 medium onion, finely chopped
4 tablespoons extra-virgin olive oil, divided
2 tablespoons chopped fresh parsley, plus more for garnish
¾ teaspoon salt, divided
½ teaspoon ground pepper, divided
2 large green chiles, such as Anaheim, finely chopped
1 teaspoon ground cumin
⅓ cup chopped fresh basil
½ cup crumbled feta cheese
4 large eggs
Hot sauce for serving
Preheat oven to 450°F.
Slice 2 garlic cloves. Toss with tomatoes, onion, 3 tablespoons oil, parsley and ¼ teaspoon each salt and pepper in a large bowl. Spread evenly on a large rimmed baking sheet or in a shallow roasting pan. Roast until the tomatoes are shriveled and browned, about 45 minutes.
Chop the remaining garlic clove. Heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add the garlic and chiles; cook, stirring, for 2 minutes. Add cumin and cook, stirring, for 30 seconds. Stir in the tomato mixture, the remaining ½ teaspoon salt and basil. Bring to a simmer and cook, stirring occasionally, until the tomatoes are mostly broken down, 6 to 8 minutes.
Make 4 deep indentations in the sauce with the back of a spoon and carefully crack an egg into each. Sprinkle the eggs with the remaining ¼ teaspoon pepper. Cover and cook over medium-low until the whites are set, 6 to 8 minutes.
Remove from heat, sprinkle with feta and let stand, covered, for 2 minutes. (The eggs will continue to cook a bit as they stand.) Garnish with parsley and serve with hot sauce, if desired.
Make Ahead Tip: Refrigerate tomato sauce for up to 4 days.
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
330 calories;24 g fat(6 g sat); 5 g fiber; 19 g carbohydrates; 13 g protein; 92 mcg folate; 203 mg cholesterol; 11 g sugars; 0 g added sugars; 3,542 IU vitamin A; 103 mg vitamin C; 180 mg calcium; 3 mg iron; 700 mg sodium; 965 mg potassium
Vitamin C (172% daily value), Vitamin A (71% dv), Folate (23% dv)
Made the recipe as written, except substituted cheddar cheese for feta. Flavorful and filling.
August 19, 2018
Made as written except halved all the ingredients except the eggs. 6 mins gave me firm cooked yolks, I prefer medium cooked. Only needed to roast 30 mins in my oven. I did not like the addition of cumin, but that is a personal preference. It was good, I just was not blown away.
July 22, 2017
Great recipe idea. I cut it back to make a single serving and it was very tasty and filling.
September 11, 2016
By: Dawne Withers
This recipe was amazing! I substituted cheddar cheese because I didn't have any feta and didn't bother with crusty bread. Yum! Definitely a keeper!