Cresent

So lets go on a trip! Ingredients: olive oil Half an onion, cut into slivers One bell pepper, julienned (you could also use jarred roasted red peppers for this) 3-4 cloves garlic minced 1 tsp cumin 1 tsp paprika ¼ tsp red pepper flakes (adjust to taste… I like mine fairly hot so that it balances with the protein and carbs) salt and pepper 1 28 oz can of tomatoes (can be whole plum tomatoes that you crush by hand, diced tomatoes, which is what I use, or even crushed tomatoes.) 5 oz crumbled feta (about a cup or so… if you don’t have any, no sweat. Add some parmesan or shredded mozzarella. Or just skip it all together.) 2-3 TBS chopped parsley or cilantro (I actually used dried oregano because I didn’t have any parsley) 6 eggs (don’t crack them yet. You’ll crack them straight into the pan.) Heat oven to 375. In a large oven-safe pan (I use my trusty cast iron), heat a few tablespoons of olive oil over medium heat. Add the onion and bell pepper and saute until soft and starting to brown. Add the garlic and cook for a moment more. Add the tomatoes and spices and stir to combine. Allow to simmer for 10 minutes or until the tomato sauce starts to thicken. Sprinkle the crumbled feta and parsley on top of the sauce, but don’t stir. Make six little divots in the sauce with your spoon. Then gently crack the eggs onto the top of the sauce and place in the oven. Bake for 7-10 minutes or until eggs are just set. Sprinkle the eggs with a little more salt. Serve immediately over your carbohydrate of choice. Couscous is traditional, but rice is great as well. Even a bed of pasta would work! Or roasted potatoes or cauliflower.   Oh and hey… fun fact… you also now know now to make tomato sauce from scratch. Change the cumin and paprika to some Italian seasoning and poof! Pasta sauce from scratch! Magic!