This is a fast, flavorful, and Moroccan-inspired cousin of Huevos Rancheros, shirred eggs, and eggs in purgatory. Look for the savory Spanish tomato and roasted pepper Romesco sauce at your favorite grocer or use marinara sauce, Ajvar, crushed tomatoes, or a good salsa. The sauce should be just thick enough to cradle the eggs, so if it’s too thick, stir in a little water. Variations of this delish dish will make it onto your morning rotation regularly.

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Photo from NYTimes.com

Ingredients:

  • ¾ cup of Romesco or Marinara Sauce
  • 1 tablespoon of extra virgin olive oil
  • 1 small sweet or Jalapeño pepper, sliced
  • 2 large eggs
  • 1 tablespoon of scallion, sliced
  • ¼ cup of Feta cheese, crumbled
  • ½ teaspoon of cumin seed
  • ½ teaspoon of smoked paprika (optional)
  • ½ teaspoon of hot chili flakes (optional)
  • Fresh Cilantro and yogurt for garnish

Directions:

Add the sauce and extra virgin olive oil to a small microwave-safe shallow bowl or dish that will fit easily into your Ready. Chef. Go!® bag. Top the sauce with the sliced pepper and then make a crack in each egg. Use the shells to make a little well or divot into the sauce to cradle the egg (see video below for visual instructions). Pour the yolk into the gap made in the sauce so it cradles the egg yolk. Top the mix with the scallions and Feta cheese. Spoon in the cumin, smoked paprika and optional chili flakes. Put the microwave-safe bowl or dish into the bag and seal it. For further ease, put the bag onto a microwave-safe baking dish and microwave for 4 minutes.  Serve garnished with cilantro and yogurt as seen in the picture above

Recipe from Chef Mark Cleveland

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